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The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increas...

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Detalles Bibliográficos
Autores principales:	Wei, Xiangru, Pan, Teng, Liu, Huan, Boga, Laetithia Aude Ingrid, Hussian, Zubair, Suleman, Raheel, Zhang, Dequan, Wang, Zhenyu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372988/ https://www.ncbi.nlm.nih.gov/pubmed/32734266 http://dx.doi.org/10.5851/kosfa.2020.e36

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