Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing

(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen product...

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Detalles Bibliográficos
Autores principales: Nuñez, Suleivys M., Cárdenas, Constanza, Valencia, Pedro, Pinto, Marlene, Silva, Javier, Pino-Cortés, Ernesto, Almonacid, Sergio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094089/
https://www.ncbi.nlm.nih.gov/pubmed/37048317
http://dx.doi.org/10.3390/foods12071496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094089/
https://www.ncbi.nlm.nih.gov/pubmed/37048317
http://dx.doi.org/10.3390/foods12071496

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