Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking

This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p < 0.01) and water activity (aw) of the cured pork tenderloin. Low-field nuclear...

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Detalles Bibliográficos
Autores principales: Liu, Linggao, Zhou, Ying, Wan, Jing, Zhu, Qiujin, Bi, Shenghui, Zhou, Yeling, Gu, Sha, Chen, Dan, Huang, Yanpei, Hu, Bokai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532708/
https://www.ncbi.nlm.nih.gov/pubmed/36211757
http://dx.doi.org/10.1016/j.fochx.2022.100401

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532708/
https://www.ncbi.nlm.nih.gov/pubmed/36211757
http://dx.doi.org/10.1016/j.fochx.2022.100401

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