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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |