Storage Stability and Flavor Change of Marinated Pork

To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca(2+)ATPase activity, and total viable counts of marinated pork were determined. Further, the...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Yin, Li, Hui, Zhang, Yingjie, Wang, Linguo, Zhang, Pengcheng, Jia, Jianlin, Peng, Haichuan, Qian, Qin, Zhang, Jiaming, Pan, Zhongli, Liu, Dayu, Zhao, Liming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265805/
https://www.ncbi.nlm.nih.gov/pubmed/35804641
http://dx.doi.org/10.3390/foods11131825

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265805/
https://www.ncbi.nlm.nih.gov/pubmed/35804641
http://dx.doi.org/10.3390/foods11131825

Ejemplares similares