Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For mod...

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Detalles Bibliográficos
Autores principales: Chun, Ji-Yeon, Kim, Byeongsoo, Lee, Jung Gyu, Cho, Hyung-Yong, Min, Sang-Gi, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662160/
https://www.ncbi.nlm.nih.gov/pubmed/26761294
http://dx.doi.org/10.5851/kosfa.2014.34.4.552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662160/
https://www.ncbi.nlm.nih.gov/pubmed/26761294
http://dx.doi.org/10.5851/kosfa.2014.34.4.552

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