Changes in pork during frying in oxidized fats

Ribarova, F.; Yurukov, Kh.; Shishkov, S.

Changes in pork during frying in oxidized fats

1993

Ribarova, F. | Yurukov, Kh. | Shishkov, S. (Natsionalen Tsent"r po Khigiena i Meditsinska Ekologiya, Sofia (Bulgaria))

The changes in the amino-acid content of pork were studied. The meat has been put to the combined influence of two factors - frying and oxidizing. Fats with different content of polar components were used - 27, 40 and over 40. Parts of the internal and the surface layer of the samples were analyzed.

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AGROVOC Keywords

carne de cerdo corps gras fritura friture grasas oxidantes oxydant oxydation viande porcine

Bibliographic information

Published in

Khranitelna Promishlenost (Bulgaria) | Food Industry

Volume 42 Issue 11-12 ISSN 0205-3837

Pagination

pp. 19-21

Other Subjects

Acide amine; Oxidacion; Aminoacidos

Language

Bulgarian

Note

Summary (En)

2 tables; 11 ref.

Type

Summary

Corporate Author

Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost

In AGRIS since: 1994-08-15

Format: AGRIS AP

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Changes in pork during frying in oxidized fats

1993

AGROVOC Keywords

Bibliographic information