Now showing items 1-4 of 4
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Meat Science, 2018-02-01)
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 ...
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers
(Food Research International, 2018-07-30)
The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty acids and different ...
Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin
(Food Chemistry, 2019-04-19)
The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with elevated pressures ...
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
(Food Research International, 2020-03-09)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect ...