Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

This study explored the feasibility of partially substituting NaCl with MgCl2 in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing...

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Detalhes bibliográficos

Principais autores:	Xinxin Yan, Mingpeng Xie, Zhonghai Hu, Jingjun Li, Haibo Zheng, Ningning Xie, Zongyuan Zhen
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2024-06-01
coleção:	Food Chemistry: X
Assuntos:	Gel properties Salt-soluble protein Low sodium Response surface methodology Synergistic analysis
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157524002207
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