Effects of taro [
Colocasia esculenta (L.) schott
fatty acid
lipid oxidation
pickled and steamed pork belly
protein oxidation
shelf life
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2023
2023
Historique:
received:
07
09
2023
accepted:
30
10
2023
medline:
29
11
2023
pubmed:
29
11
2023
entrez:
29
11
2023
Statut:
epublish
Résumé
This study aimed to investigate the influence of different ratios of taro slices (TS) on the nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly (CPSPB). The study examined various aspects of CPSPB, including its proximate components, fat oxidation, fatty acid composition, protein hydrolysis, oxidation reaction, and induction period (IP). Additionally, the sensory quality and texture analysis were compared simultaneously. The results showed that the addition of TS to CPSPB significantly improved water and lipid loss (
Identifiants
pubmed: 38024387
doi: 10.3389/fnut.2023.1290221
pmc: PMC10667902
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1290221Informations de copyright
Copyright © 2023 Quan, Zhang, Nawaz, Feng and Qin.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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