Exploring the in vitro protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties
This study investigated the impact of varying NaCl concentrations on the gel properties and in vitro digestive behavior of pork sausage models. Meat batters formulated with pork shoulders were prepared with NaCl concentrations of 1.0% , 1.5%, and 2.0% (w/w). NaCl 2.0% yielded the lowest actomyosin c...
Na minha lista:
| Principais autores: | , , , , , , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Korean Society of Animal Sciences and Technology
2025-03-01
|
| 叢編: | Journal of Animal Science and Technology |
| 主題: | |
| 在線閱讀: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2024.e74 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|