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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...
Autores principales: | Zhang, Xiaotong, Yu, Pengjuan, Yan, Jiayan, Shi, Yishuang, Feng, Jianhui, Peng, Xinyan |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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