Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing

This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze–thaw cycles (F-T cycles). The results...

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Detalles Bibliográficos
Autores principales: Zhang, Xiaotong, Yu, Pengjuan, Yan, Jiayan, Shi, Yishuang, Feng, Jianhui, Peng, Xinyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573038/
https://www.ncbi.nlm.nih.gov/pubmed/37835250
http://dx.doi.org/10.3390/foods12193597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573038/
https://www.ncbi.nlm.nih.gov/pubmed/37835250
http://dx.doi.org/10.3390/foods12193597

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