A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights.

Zhou, Chang-Yu; Pan, Dao-Dong; Cao, Jin-Xuan; Zhou, Guang-Hong

Zhou, Chang-Yu; Pan, Dao-Dong; Cao, Jin-Xuan; Zhou, Guang-Hong.

Afiliación

Zhou CY; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.
Pan DD; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.
Cao JX; Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.
Zhou GH; Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.

Compr Rev Food Sci Food Saf ; 20(4): 3838-3857, 2021 07.

Article en En | MEDLINE | ID: mdl-34118135

Asunto(s)

Productos de la Carne; Carne de Cerdo; Adhesividad; Productos de la Carne/análisis; Proteínas Musculares; Proteómica

Palabras clave

defect correction; defective dry-cured ham; molecular mechanism; protein biomarkers; proteomics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne de Cerdo / Productos de la Carne Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos

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