Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork chops sold for retail, but may affect protein oxidation, while plant extracts are potential substitutes. Methods: Brine-injected pork chops (weight-gain ~12%, NaCl ~0.9%) prepared with ascorbate (225 pp...

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Detalles Bibliográficos
Autores principales: Jongberg, Sisse, Tørngren, Mari Ann, Skibsted, Leif H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874572/
https://www.ncbi.nlm.nih.gov/pubmed/29342928
http://dx.doi.org/10.3390/medicines5010007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874572/
https://www.ncbi.nlm.nih.gov/pubmed/29342928
http://dx.doi.org/10.3390/medicines5010007

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