Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing

(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen product...

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Hlavní autoři:	Suleivys M. Nuñez, Constanza Cárdenas, Pedro Valencia, Marlene Pinto, Javier Silva, Ernesto Pino-Cortés, Sergio Almonacid
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-04-01
Edice:	Foods
Témata:	bovine skin gelatin hydrolysates antioxidant activity texture color chicken meat
On-line přístup:	https://www.mdpi.com/2304-8158/12/7/1496
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!