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The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method
In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO(3), 300 mg/kg KNO(3), 150 mg/kg NaNO(2), and 150 mg/kg KNO(3) + 150 mg/kg NaNO(2)) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qua...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196147/ https://ncbi.nlm.nih.gov/pubmed/34194114 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04889-2 |
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