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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |