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| Research on Barbecue Fats Oxidation and Oxidation Resistance |
| ZHANG Tianjing |
| College of Food of Science, Southwest University, Chongqing 400716 |
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Abstract The fats oxidation in meats food can have many disadvantageous influences, such as changes in the food flavor and produce harmful substances such as human health. This article summarized in the barbecue the fats oxidation, and analyzed the influence fats oxidation factor and the oxidation resistance method.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2008, Vol. 22 
