Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging

The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork <i>longissimus thoracis</i> (LT) was treated by MAP at varying oxygen concen...

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Detalhes bibliográficos

Principais autores:	Rui Liu, Wen Guan, Wei Lv, Zhuangli Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qingfeng Ge, Mangang Wu, Hai Yu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-01-01
coleção:	Foods
Assuntos:	pork paste modified atmosphere packaging protein oxidation textural properties water holding capacity
Acesso em linha:	https://www.mdpi.com/2304-8158/13/3/391
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