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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the co...

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Detalles Bibliográficos
Autores principales:	Xu, Shijie, Li, Ping, Han, Fei, Zhou, Hui, Zhou, Kai, Wang, Ying, Cai, Kezhou, Li, Cong, Xu, Baocai
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997906/ https://www.ncbi.nlm.nih.gov/pubmed/35407128 http://dx.doi.org/10.3390/foods11071041

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