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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Bibliographic Details
Published in:	Foods
Main Authors:	Rui Liu, Wen Guan, Wei Lv, Zhuangli Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qingfeng Ge, Mangang Wu, Hai Yu
Format:	Article
Language:	English
Published:	MDPI AG 2024-01-01
Subjects:	pork paste modified atmosphere packaging protein oxidation textural properties water holding capacity
Online Access:	https://www.mdpi.com/2304-8158/13/3/391

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