Storage Stability and Flavor Change of Marinated Pork

Storage Stability and Flavor Change of Marinated Pork

To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca<sup>2+</sup>ATPase activity, and total viable counts of marinated pork were dete...

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Bibliographic Details
Main Authors: Yin Zhang, Hui Li, Yingjie Zhang, Linguo Wang, Pengcheng Zhang, Jianlin Jia, Haichuan Peng, Qin Qian, Jiaming Zhang, Zhongli Pan, Dayu Liu, Liming Zhao
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
marinated pork
chili essential oils
pepper essential oils
flavor
umami taste
Online Access:https://www.mdpi.com/2304-8158/11/13/1825

Internet

https://www.mdpi.com/2304-8158/11/13/1825

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