Exploring the in vitro protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties

This study investigated the impact of varying NaCl concentrations on the gel properties and in vitro digestive behavior of pork sausage models. Meat batters formulated with pork shoulders were prepared with NaCl concentrations of 1.0% , 1.5%, and 2.0% (w/w). NaCl 2.0% yielded the lowest actomyosin c...

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Bibliographic Details

Published in:	Journal of Animal Science and Technology
Main Authors:	Soeun Kim, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Seokhee Han, Minkyung Woo, Yun-Sang Choi, Samooel Jung, Seonmin Lee
Format:	Article
Language:	English
Published:	Korean Society of Animal Sciences and Technology 2025-03-01
Subjects:	Pork sausage NaCl Protein digestibility In vitro digestion Gel properties
Online Access:	http://www.ejast.org/archive/view_article?doi=10.5187/jast.2024.e74