Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative proce...

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Detalles Bibliográficos
Autores principales: Varga-Visi, Éva, Jócsák, Ildikó, Kozma, Vanda, Lóki, Katalin, Ali, Omeralfaroug, Szabó, András
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737663/
https://www.ncbi.nlm.nih.gov/pubmed/36496725
http://dx.doi.org/10.3390/foods11233917

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737663/
https://www.ncbi.nlm.nih.gov/pubmed/36496725
http://dx.doi.org/10.3390/foods11233917

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