期刊名称:Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN:1847-3423
电子版ISSN:1847-7461
出版年度:2019
卷号:14
期号:1-2
页码:4-9
出版社:Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要:0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.