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Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative.

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第一作者： Ngouana Moffo A,Ivane

第一单位： College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Center of Potato Processing, Hebei 076576, China.

作者： Ngouana Moffo A,Ivane ^[1] ; Suleiman A,Haruna ^[2] ; Wenxiu,Wang ^[3] ; Qianyun,Ma ^[3] ; Jie,Wang ^[3] ; Yaqiong,Liu ^[3] ; Jianfeng,Sun ^[4]

作者单位： College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Center of Potato Processing, Hebei 076576, China. ^[1] Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria. ^[2] College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China. ^[3] College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China. Electronic address: causunjf@hebau.edu.cn. ^[4]

关键词 Antioxidants activity, meat preservation Szechuan pepper

医学主题词动物(Animals);牛(Cattle);抗氧化剂(Antioxidants);硫巴比妥酸反应物(Thiobarbituric Acid Reactive Substances);肉(Meat);酚类(Phenols);植物提取物(Plant Extracts)

DOI 10.1016/j.meatsci.2023.109383

PMID 37948957

发布时间 2024-05-09

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