Effect of grape seed extract on lipid oxidation of dry-cured ham during ferment aging processing

@inproceedings{Huili2009EffectOG,
  title={Effect of grape seed extract on lipid oxidation of dry-cured ham during ferment aging processing},
  author={Zhang Hui-li},
  year={2009}
}
Lipolysis-oxidation is major biochemical reaction process during dry-cured ham traditional process,which plays an important role in flavor formation. However,excessive oxidation has negative impact on the ham quality and safety. The research was aimed at studying the inhibition of lipid oxidative changes of dry-cured ham by natural antioxidant grape seed extract(GSE)during the ferment process. The results showed that the antioxidation treat effectively inhibited lipid oxidation of dry-cured ham… CONTINUE READING

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