Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing

This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days...

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Detalles Bibliográficos
Autores principales: Huang, Yanpei, Zhou, Ying, Liu, Yuanyuan, Wan, Jing, Hu, Ping, Liu, Linggao, Li, Mingming, Zhou, Yeling, Gu, Sha, Chen, Dan, Hu, Bokai, Hu, Ke, Zhu, Qiujin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943755/
https://www.ncbi.nlm.nih.gov/pubmed/36845486
http://dx.doi.org/10.1016/j.fochx.2022.100544

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943755/
https://www.ncbi.nlm.nih.gov/pubmed/36845486
http://dx.doi.org/10.1016/j.fochx.2022.100544

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