Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained afte...

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Bibliographic Details
Main Authors: Mohamed T. El-Saadony, Mohamed E. Abd El-Hack, Ayman A. Swelum, Saad I. Al-Sultan, Waleed R. El-Ghareeb, Elsayed O. S. Hussein, Hani A. Ba-Awadh, Behairy A. Akl, Maha M. Nader
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:Italian Journal of Animal Science
Subjects:
11s pea globulin
red kidney bean protein
raw buffalo meat
quality
Online Access:http://dx.doi.org/10.1080/1828051X.2021.1926346

Internet

http://dx.doi.org/10.1080/1828051X.2021.1926346

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