TY  -  
T1  - Unsaturated fat fraction from lard increases the oxidative stability of minced pork 
SN  -  /  
UR  - http://hdl.handle.net/10138/301212 
T3  -  
A1  - Liu, Miao; Lampi, Anna-Maija; Ertbjerg, Per 
A2  -  
PB  -  
Y1  - 2018 
LA  - eng 
AB  - Abstract Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O2 and 20% CO2) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - 416 Food Science; TBARS; Free thiol group; α-Tocopherol; Dry fractionation; Protein oxidation; LIPID OXIDATION; TOCOPHEROL; PROTEIN OXIDATION; CHILL STORAGE; alpha-Tocopherol; OXYGEN CONCENTRATION; VEGETABLE-OILS; BEEF PATTIES; ATMOSPHERE-PACKAGED PORK; DRY FRACTIONATION; BACK-FAT 
N1  -   
PP  -  
ER  -