Proteolysis and cathepsin activities in the processing of dry-cured duck
نویسندگان
چکیده
منابع مشابه
Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
Phospholipid hydrolysis, as the main stage and cause of phopholipid degradation, is generally attributed to phospholipases. In this study, the changes of phospholipase A₂ (PLA₂) and C (PLC) activities, neutral lipid, free fatty acids and phospholipids in dry-cured duck leg muscles during processing, were examined. The composition of free fatty acids and neutral lipids increased significantly (P...
متن کاملPhysicochemical and nutritional composition of dry-cured duck breast.
A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated,...
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15 صفحه اولthe comparative impact of prompts and recasts in processing instruction versus meaningful output-based instruction on efl learners’ writing accuracy
the purpose of the present study was to see which one of the two instruction-processing instruction (pi) and meaningful output based instruction (mobi) accompanied with prompt and recast- is more effective on efl learners’ writing accuracy. in order to homogenize the participants in term of language proficiency a preliminary english test (pet) was administrated between 74 intermediate students ...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2014
ISSN: 0032-5791
DOI: 10.3382/ps.2013-03335