Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentra...

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Detalles Bibliográficos
Autores principales: Lee, Yun-Kyung, Ko, Bo-Bae, Min, Sang-Gi, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662140/
https://www.ncbi.nlm.nih.gov/pubmed/26761879
http://dx.doi.org/10.5851/kosfa.2015.35.4.557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662140/
https://www.ncbi.nlm.nih.gov/pubmed/26761879
http://dx.doi.org/10.5851/kosfa.2015.35.4.557

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