Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging

The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork <i>longissimus thoracis</i> (LT) was treated by MAP at varying o...

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發表在:	Foods
Main Authors:	Rui Liu, Wen Guan, Wei Lv, Zhuangli Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qingfeng Ge, Mangang Wu, Hai Yu
格式:	Article
語言:	英语
出版:	MDPI AG 2024-01-01
主題:	pork paste modified atmosphere packaging protein oxidation textural properties water holding capacity
在線閱讀:	https://www.mdpi.com/2304-8158/13/3/391