Jen-Hua Cheng

Learn More
The purposes of this study were to explore the interaction of lipid oxidation and pigment oxidation in salted pork patties and to study the mutual relationship between lipid and pigment oxidation caused by replacing sodium chloride with potassium chloride at low salt levels. For fresh pork patties, a(∗) and b(∗) values decreased with the replacement of(More)
Candida albicans is a commensal in heathy people but has the potential to become an opportunistic pathogen and is responsible for half of all clinical infections in immunocompromised patients. Central to understanding C. albicans behavior is the white-opaque phenotypic switch, in which cells can undergo an epigenetic transition between the white state and(More)
This study was a 4×2×4 factorial experiment, sodium tripolyphosphate (0, 0.25, 0.4 and 0.5%), tumbling (nontumbled and tumbled), and storage time (day 0, 2, 4 and 7). Cooking yield was dependent on the level of phosphate and tumbling. For thiobarbituric acid reactive substances (TBARS) values, only sodium tripolyphosphate level and storage time had a(More)
BACKGROUND The purpose of this study was to explore the effect of lipid oxidation and colour change of precooked pork patties with reduced sodium and added antioxidants. This study can fill the gap of antioxidant application between meat products with regular and low salt content. RESULTS For precooked pork patties, addition of sodium tripolyphosphate and(More)
The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly(More)
Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation(More)
  • 1