Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.

Wu, Zhong-Wei; Zou, Xiao-Li; Yao, Peng-Lei; Kang, Zhuang-Li; Ma, Han-Jun

Wu, Zhong-Wei; Zou, Xiao-Li; Yao, Peng-Lei; Kang, Zhuang-Li; Ma, Han-Jun.

Afiliação

Wu ZW; School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
Zou XL; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Yao PL; Department of Food Testing, Luohe Vocational College of Food, Luohe 462300, China.
Kang ZL; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Ma HJ; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.

Molecules ; 27(24)2022 Dec 13.

Article em En | MEDLINE | ID: mdl-36557986

Assuntos

Proteínas de Carne; Bicarbonato de Sódio; Água; Culinária; Reologia; Géis

Palavras-chave

dynamic rheology; low-field nuclear magnetic resonance; myofibrillar protein; sodium bicarbonate; texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bicarbonato de Sódio / Proteínas de Carne Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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