Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability

This study aimed to evaluate the efficiency of microencapsulated apple polyphenols (MAP) in controlling cathepsin activity and texture, as well as inhibiting protein oxidation and metmyoglobin formation in lamb meat during frozen storage at −18 °C for 40 weeks. The effects of degradation in vitro on...

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Detalles Bibliográficos
Autores principales: Zhong, Yuanyuan, Liu, Yangming, Xing, Lijie, Zhao, Mou, Wu, Wenxia, Wang, Qingling, Ji, Hua, Dong, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870961/
https://www.ncbi.nlm.nih.gov/pubmed/35206014
http://dx.doi.org/10.3390/foods11040537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870961/
https://www.ncbi.nlm.nih.gov/pubmed/35206014
http://dx.doi.org/10.3390/foods11040537

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