Allomyrina dichotoma larvae extract as a novel tenderizer on brined pork loin and changes in quality based on extraction methods
This study investigated the effects of Allomyrina dichotoma larvae extract, a novel food resource, on the tenderization and quality enhancement of brined pork loin. The extraction buffers used were distilled water and 0.58 M saline buffer, and the extracted insect solution and residue were added to...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-06-01
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| Reeks: | Applied Food Research |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2772502224002609 |
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