Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle

Cold plasma has been considered a novel non-thermal processing technique and attracted a high attention by the food industry. In this study, the influences of dielectric barrier discharge cold plasma (DBD-CP) on the myoglobin (Mb)-added washed pork muscle (WPM) were evaluated. The electrophoresis pa...

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Detalles Bibliográficos
Autores principales: Wang, Xiaoting, Wang, Jin, Wang, Zhaobin, Yan, Wenjing, Zhuang, Hong, Zhang, Jianhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947400/
https://www.ncbi.nlm.nih.gov/pubmed/36845053
http://dx.doi.org/10.3389/fnut.2023.1137457

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947400/
https://www.ncbi.nlm.nih.gov/pubmed/36845053
http://dx.doi.org/10.3389/fnut.2023.1137457

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