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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

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