Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control

The deepening of color of ready-to-eat (RTE) abalone during storage leads to sensory quality degradation, which seriously affects the shelf life of products and consumers’ purchasing desire. The goal of this study is to look into the causes of non-enzymatic browning and lipid oxidation, as well as h...

Descripción completa

Detalles Bibliográficos
Autores principales: Fan, Yingchen, Yu, Manman, Li, Deyang, Zhao, Guanhua, Zhang, Min, Wang, Zonghan, Liu, Yuxin, Zhou, Dayong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094519/
https://www.ncbi.nlm.nih.gov/pubmed/37048335
http://dx.doi.org/10.3390/foods12071514

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094519/
https://www.ncbi.nlm.nih.gov/pubmed/37048335
http://dx.doi.org/10.3390/foods12071514

Ejemplares similares