Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology

The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for the first time by hyperspectral imaging (350–1100 nm...

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Detalles Bibliográficos
Autores principales: Feng, Chao-Hui, Arai, Hirofumi, Rodríguez-Pulido, Francisco J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497902/
https://www.ncbi.nlm.nih.gov/pubmed/36140925
http://dx.doi.org/10.3390/foods11182797

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497902/
https://www.ncbi.nlm.nih.gov/pubmed/36140925
http://dx.doi.org/10.3390/foods11182797

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