Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sau...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Xiaohu, Zhang, Chaohua, Zhao, Liangzhong, Zhou, Xiaojie, Cao, Wenhong, Zhou, Chunxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601304/
https://www.ncbi.nlm.nih.gov/pubmed/37430942
http://dx.doi.org/10.3390/foods11203192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601304/
https://www.ncbi.nlm.nih.gov/pubmed/37430942
http://dx.doi.org/10.3390/foods11203192

Ejemplares similares