Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase

The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). MP mixtures were prepared with various levels of gelatin (0.5, 1.0, and 1.5%. w/w) and TGase. In t...

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Detalles Bibliográficos
Autores principales: Lee, Chang Hoon, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777981/
https://www.ncbi.nlm.nih.gov/pubmed/36547346
http://dx.doi.org/10.3390/gels8120822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777981/
https://www.ncbi.nlm.nih.gov/pubmed/36547346
http://dx.doi.org/10.3390/gels8120822

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