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Effect of Portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum-packed seasoned steaks during chilled storage.

Zhengshan ZhaoQiuhao DengXin WangHuijie XiaoXiaojing FanLin ChenXianchao Feng
Published in: Journal of the science of food and agriculture (2024)
These results indicated that POL extract had the potential to replace sodium nitrite due to ability to hinder protein oxidation and microbial growth of vacuum-packed seasoned steaks, while enhancing the color, water-holding capacity, and tenderness of seasoned steaks. This article is protected by copyright. All rights reserved.
Keyphrases
  • oxidative stress
  • anti inflammatory
  • nitric oxide
  • microbial community
  • binding protein
  • human health