肉食品中脂类氧化的测定方法综述

doi:10.7506/rlyj1001-8123-199902001

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Abstract Many methods for determination of lipid oxidation in meat products are summarized. In addition, a detailed description on various TBA test procedures, possible interference and limitations of the technique are given.

Key words： lipid oxidation determination MDA TBA

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TS251.7

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199902001 OR https://www.rlyj.net.cn/EN/Y1999/V13/I2/43

[1]	AN Pan-yu，CHEN Tao. Application of Formulated Natural Antioxidants in Sichuan Style Sausage[J]. Meat Research, 2012, 26(2): 37-42.