Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel
The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl2, and MgCl2 were investigated. Myofibrillar proteins (MPs) with phosphate were more solubilized with NaCl than with KCl (p < 0.05). CaCl2 and MgCl2 showed lower MP solubilities than those of NaCl and KCl (p...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society of Animal Sciences and Technology
2023-09-01
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| Schriftenreihe: | Journal of Animal Science and Technology |
| Schlagworte: | |
| Online-Zugang: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e7 |
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