Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free products. First, the effects of sodium disulfite and...

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Detalles Bibliográficos
Autores principales: Llauger, Mar, Arnau, Jacint, Albano-Gaglio, Michela, Bover-Cid, Sara, Martín, Belén, Bou, Ricard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178239/
https://www.ncbi.nlm.nih.gov/pubmed/37174439
http://dx.doi.org/10.3390/foods12091903

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178239/
https://www.ncbi.nlm.nih.gov/pubmed/37174439
http://dx.doi.org/10.3390/foods12091903

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