The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles

This study investigated the impact of Pleurotus eryngii (PE) on the oxidative stability and gel characteristics of myofibrillar protein (MP) from pork patties undergoing multiple freeze-thaw (F-T) cycles. Pork patties with PE served as the experimental group, and those without PE as the control grou...

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Principais autores:	Yuanlong Sun, Xiaoze Li, Huanhuan Liu, Yangyang Chai, Yihong Bao, Fangfei Li
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2025-10-01
Series:	Food Chemistry: X
Assuntos:	Pleurotus eryngii Myofibrillar protein Physicochemical properties Structure Freeze-thaw cycle
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S2590157525009113
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