The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products-Reference-Cited by-同舟云学术

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The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products

Published:2024-04 Issue: Volume:58 Page:103558
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wu Ying,Xu Feiran,Kong Lingjie,Li Xiaomin,Wei Liangmin,Xu Baocai^ORCID

Publisher

Elsevier BV

Reference57 articles.

1. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate;Asaduzzaman;Meat Science,2020

2. The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl;Bak;Meat Science,2013

3. Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork;Becker;Food Chemistry,2012

4. Metmyoglobin reducing activity;Bekhit;Meat Science,2005

5. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An effective method fusing electronic nose and fluorescence hyperspectral imaging for the detection of pork freshness;Food Bioscience;2024-06

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