Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles

已完结 10 由 MMBA 发布于 2024/5/30 13:18:55

DOI:10.1016/j.foodres.2024.114461
作者：Yang Li , Xiaoyu Han , Yuemei Zhang , Ying Wang , Jinpeng Wang , Wendi Teng , Wei Wang , Jinxuan Cao
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Myofibrillar proteins are crucial for gel formation in processed meat products such as sausages and meat patties. Freeze-thaw cycles can alter protein properties, impacting gel stability and

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