Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability

The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and characterize a hybrid dye and use it as a replacer for curi...

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Detalles Bibliográficos
Autores principales: Ongaratto, Gabriela Cavalca, Oro, Gabriela, Kalschne, Daneysa Lahis, Trindade Cursino, Ana Cristina, Canan, Cristiane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8569633/
https://www.ncbi.nlm.nih.gov/pubmed/34766006
http://dx.doi.org/10.1016/j.crfs.2021.10.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8569633/
https://www.ncbi.nlm.nih.gov/pubmed/34766006
http://dx.doi.org/10.1016/j.crfs.2021.10.006

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