Art

J-GLOBAL ID：201702251358709030   Reference number：17A0078382

Effect of Auricularia auricular Polysaccharides (AAP) on the Texture of Minced Pork and Their Antioxidant Potential

豚肉多糖類の酸化特性と酸化特性に及ぼす菌類多糖類の影響を研究した。【JST・京大機械翻訳】

Author (7)： Li Dehai (School of Forestry, Northeast Forestry University) ,  Xu Ying (School of Forestry, Northeast Forestry University) ,  Gu Jialin (School of Forestry, Northeast Forestry University) ,  Zong Fangfang (School of Forestry, Northeast Forestry University) ,  Liu Yan (School of Forestry, Northeast Forestry University) ,  Zhang Zhi (School of Forestry, Northeast Forestry University) ,  Wang Zhenyu (School of Chemistry and Chemical Engineering, Harbin Institute of Technology)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 15  Page： 88-93  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The effect of Auricularia auri...

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Thesaurus term： blank ,  carrageenan ,  antioxidant ,  hardness ,  *pork ,  natural material ,  minced meat ,  elasticity(mechanical property) ,  *polysaccharide ,  fish meat ,  carbonyl group ,  *oxidation ,  antioxidation ,  refrigeration
Semi thesaurus term： テクスチャ , 【Automatic Indexing@JST】

Author keywords (4)： Auricularia auricular polysaccharides (AAP) ,  minced pork ,  texture properties ,  antioxidant activity

JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Meat products  (FJ12033F)

Terms in the title (5)： 豚肉 ,  多糖類 ,  酸化 ,  菌類 ,  研究