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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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-10-01
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| Serie: | Food Chemistry: X |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2590157525009113 |
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