Characteristics and Mechanism of Crayfish Myofibril Protein Gel Deterioration Induced by Autoclaving

Crayfish myofibril protein (CMP) gel deterioration induced by autoclaving was investigated. A series of CMP gels were obtained through treating CMP solutions at different autoclaving conditions from 100 °C/0.1 MPa to 121 °C/0.21 MPa, and then characteristics and the mechanism of gel texture deterior...

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Detalles Bibliográficos
Autores principales: Kang, Xu, Ma, Meihu, Yuan, Jianglan, Huang, Yaming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998014/
https://www.ncbi.nlm.nih.gov/pubmed/35407016
http://dx.doi.org/10.3390/foods11070929

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998014/
https://www.ncbi.nlm.nih.gov/pubmed/35407016
http://dx.doi.org/10.3390/foods11070929

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