Cargando…

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...

Descripción completa

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

Ejemplares similares

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers
por: Mutz, Yhan S., et al.
Publicado: (2022)

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium
por: Mutz, Yhan S., et al.
Publicado: (2019)

Relationship between COVID-19 and weather: Case study in a tropical country
por: Rosario, Denes K.A., et al.
Publicado: (2020)

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy
por: Mutz, Yhan S., et al.
Publicado: (2020)

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2017)

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds
por: Paiva, Rodrigo A. M., et al.
Publicado: (2021)

ATR-FTIR spectroscopy and chemometrics as a quick and simple alternative for discrimination of SARS-CoV-2 infected food of animal origin
por: Tessaro, Leticia, et al.
Publicado: (2023)

Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
por: Bernardo, Yago Alves de Aguiar, et al.
Publicado: (2023)

Loin
por: Sauvy-Tisseyre, Isabel, Titaÿna, pseud
Publicado: (1929)

Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin
por: Johnson, Logan G, et al.
Publicado: (2023)

Relationship between sensory attributes and volatile compounds of polish dry-cured loin
por: Górska, Ewa, et al.
Publicado: (2017)

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
por: Seo, Jin-Kyu, et al.
Publicado: (2021)

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
por: Patarata, Luis, et al.
Publicado: (2022)

Pain of the Loins
por: Oke,
Publicado: (1844)

Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)
por: González-Mohino, Alberto, et al.
Publicado: (2021)

Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure
por: Ortiz, Alberto, et al.
Publicado: (2020)

Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review
por: Monteiro, Maria Lúcia Guerra, et al.
Publicado: (2023)

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage
por: Silva, Rita, et al.
Publicado: (2020)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Toujours plus loin
Publicado: (2004)

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
por: Seong, Pil Nam, et al.
Publicado: (2014)

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
por: Choe, Jee-Hwan, et al.
Publicado: (2016)

Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
por: Castro, Vinicius Silva, et al.
Publicado: (2020)

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
por: Seong, Pil Nam, et al.
Publicado: (2015)

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
por: Kim, Haeun, et al.
Publicado: (2022)

COVID-19 Pandemic in Rio de Janeiro, Brazil: A Social Inequality Report
por: Bernardo, Yago, et al.
Publicado: (2021)

Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts
por: Lowell, J. E., et al.
Publicado: (2017)

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham
por: Kim, Ji-Han, et al.
Publicado: (2015)

Luciano Maiani voit loin
por: Poncet, C
Publicado: (2003)

Loin pain hematuria syndrome
por: Zubair, Adeel S., et al.
Publicado: (2016)

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB
por: Kęska, Paulina, et al.
Publicado: (2018)

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine
por: Luo, Ji, et al.
Publicado: (2019)

Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
por: Kęska, Paulina, et al.
Publicado: (2022)

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature
por: Carrapiso, Ana Isabel, et al.
Publicado: (2023)

Analysis of color and texture characteristics of cereals on digital images
por: Komyshev, E.G., et al.
Publicado: (2020)

Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study
por: Kęska, Paulina, et al.
Publicado: (2021)

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages
por: Zhou, Yeling, et al.
Publicado: (2022)

Le grand tunnel voit loin!
Publicado: (1989)

Cannot write session to /tmp/vufind_sessions/sess_morj9pfgpsrqf68lgediiv475f