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

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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Bibliographic Details
Main Authors: Linggao Liu, Ying Zhou, Jing Wan, Qiujin Zhu, Shenghui Bi, Yeling Zhou, Sha Gu, Dan Chen, Yanpei Huang, Bokai Hu
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry: X
Subjects:
Polyhydroxy alcohol
Water activity
Salt content
Moisture migration
Molecular docking
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522001997

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http://www.sciencedirect.com/science/article/pii/S2590157522001997

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