A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity...

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Detalles Bibliográficos
Autores principales: Rosario, Denes K. A., Furtado, Maraysa R., Mutz, Yhan S., Rodrigues, Bruna L., Bernardo, Yago A. A., Baltar, Jéssica D., Bernardes, Patricia C., Estevez, Mario, Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231182/
https://www.ncbi.nlm.nih.gov/pubmed/32344628
http://dx.doi.org/10.3390/foods9040536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231182/
https://www.ncbi.nlm.nih.gov/pubmed/32344628
http://dx.doi.org/10.3390/foods9040536

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