Effect of High-speed Shearing Combined with Colloid on Blood Heat Aggregation Behavior of Frozen Ducks

Frozen duck blood, as a new category of duck blood product other than duck blood tofu, enriched the types of duck blood products, but its quality was very different with the fresh duck blood. In this paper, the quality of frozen duck blood was effectively enhanced via ameliorating physicochemical pr...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Hao WANG, Zhongmin HUANG, Liqiang YAN, Mengmeng LEI, Huipin LI, Yanjie ZHANG, Zhili PAN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-08-01
Subjects:	frozen duck blood protein thermal aggregation gel properties high speed shearing
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080253