Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties
Yong Li, Chaoyi Xue, Wei Quan, Fang Qin, Zhaojun Wang, Zhiyong He, Maomao Zeng, Jie Chen
Topics & Concepts
ChemistryLysinePolyphosphateLipid oxidationFood scienceSalt (chemistry)Protein CarbonylationNuclear chemistryBiochemistryAmino acidAntioxidantOrganic chemistryLipid peroxidationPhosphateMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides