ABSTRACT:
The literature on lipid-protein interactions which lead to loss of solubility, complex formation, chain scission and loss of specific amino acids in intermediate moisture foods is reviewed. This knowledge is used to explain reported observations on the quality and nutritive value of proteins in intermediate moisture meats as well as the conflicting reports on the significance of oxidative rancidity and non-enzymic browning in intermediate moisture food systems.
Meat Science 04/1980; 4(2):79-88. DOI:10.1016/0309-1740(80)90033-9
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