Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin

Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, b...

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Detalles Bibliográficos
Autores principales: Shin, Hyerin, Kim, Hyo Tae, Choi, Mi-Jung, Ko, Eun-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949528/
https://www.ncbi.nlm.nih.gov/pubmed/31950106
http://dx.doi.org/10.5851/kosfa.2019.e70

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949528/
https://www.ncbi.nlm.nih.gov/pubmed/31950106
http://dx.doi.org/10.5851/kosfa.2019.e70

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