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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100–500 MPa) for 3 min, and moisture content, expressible moisture (EM) and diff...
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| 出版年: | Food Sci Anim Resour |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949529/ https://ncbi.nlm.nih.gov/pubmed/31950116 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e89 |
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