Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (C...

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Detalles Bibliográficos
Autores principales: Lee, Chnag Hoon, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728812/
https://www.ncbi.nlm.nih.gov/pubmed/31508588
http://dx.doi.org/10.5851/kosfa.2019.e48

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728812/
https://www.ncbi.nlm.nih.gov/pubmed/31508588
http://dx.doi.org/10.5851/kosfa.2019.e48

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