Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan

OBJECTIVE: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). METHODS: MP mixtu...

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Detalles Bibliográficos
Autores principales: Lee, Chang Hoon, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325410/
https://www.ncbi.nlm.nih.gov/pubmed/30612414
http://dx.doi.org/10.5713/ajas.18.0585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325410/
https://www.ncbi.nlm.nih.gov/pubmed/30612414
http://dx.doi.org/10.5713/ajas.18.0585

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