The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycos...

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Detalles Bibliográficos
Autores principales: Lin, Yuhai, Wang, Ying, Jin, Guofeng, Duan, Junjie, Zhang, Yuemei, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223209/
https://www.ncbi.nlm.nih.gov/pubmed/35741970
http://dx.doi.org/10.3390/foods11121772

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223209/
https://www.ncbi.nlm.nih.gov/pubmed/35741970
http://dx.doi.org/10.3390/foods11121772

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