Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g SC, the texture properties and cooking yield signifi...

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Detalles Bibliográficos
Autores principales: Wu, Zhong-Wei, Zou, Xiao-Li, Yao, Peng-Lei, Kang, Zhuang-Li, Ma, Han-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9782526/
https://www.ncbi.nlm.nih.gov/pubmed/36557986
http://dx.doi.org/10.3390/molecules27248853

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9782526/
https://www.ncbi.nlm.nih.gov/pubmed/36557986
http://dx.doi.org/10.3390/molecules27248853

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