Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
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DOI: 10.1007/s10989-018-9765-y
Abstract: This study aimed to determine the ageing-time dependent changes of the angiotensin I-converting enzyme (ACE)-inhibition of protein extracts obtained from LAB-inoculated dry-cured pork loins over 360 days of ageing and their hydrolysates obtained after in vitro… read more here.
Keywords: pork; ageing time; time; cured pork ... See more keywords
Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins
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DOI: 10.1016/j.foodcont.2021.108383
Abstract: Abstract Modified atmosphere packaging (MAP) is widely adopted for meats and meat products. While an effective cold chain may provide microbial safety during storage, several key spoilers, active at these conditions, can still induce spoilage.… read more here.
Keywords: spp; pork loins; indexes bacterial; spoilage indexes ... See more keywords
Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods.
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DOI: 10.1016/j.meatsci.2020.108065
Abstract: Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P read more here.
Keywords: pork; characterizing membrane; phospholipid hydrolysis; membrane phospholipid ... See more keywords
Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
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DOI: 10.1080/19476337.2016.1271828
Abstract: ABSTRACT This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13… read more here.
Keywords: antioxidant activity; cured pork; pork loins; loins inoculated ... See more keywords
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
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DOI: 10.3390/foods11060796
Abstract: Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been… read more here.
Keywords: pork loins; color; cured pork; nitrite free ... See more keywords
Salmonella spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins
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DOI: 10.3390/foods11060879
Abstract: Bacterial food poisoning cases due to Salmonella have been linked with a variety of pork products. This study evaluated the effects of a Salmonella-specific lytic bacteriophage and lactic acid (LA) on Salmonella Enteritidis, Salmonella Montevideo,… read more here.
Keywords: pork loins; bacteriophage lactic; lytic bacteriophage; salmonella ... See more keywords