Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages
Qian Li, Jing Liu, Lichuang Cao, Longteng Zhang, Wender L.P. Bredie, Jeanette Otte, René Lametsch
Topics & Concepts
TBARSHydrolysateFood scienceChemistryThiobarbituric acidEmulsionAntioxidantLipid oxidationLipid peroxidationFlavorBiochemistryHydrolysisMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals