An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage

An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage

In this study, pepper (<i>Zanthoxylum bungeanum Maxim.</i>) leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the additi...

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Bibliographic Details
Main Authors: Shengming Zhao, Mengke Li, Mengran Hei, Yanyan Zhao, Jingjun Li, Zhuangli Kang, Hanjun Ma, Guoyuan Xiong
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
ZL extract
larou
quality change
water distribution
protein structure
Online Access:https://www.mdpi.com/2304-8158/13/23/3972
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