Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties

In order to improve the edible quality of pork patties during storage, this experiment employed different types of polysaccharides (konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide) as film-forming matrices, with glycerol as a plasticizer. Seaweed polyphenols were added to p...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Juyang ZHAO, Binglin LU, Xin JIANG, Yue LI, Ying SUN, Xuexin YANG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-03-01
Subjects:	composite freshness coating seaweed polyphenol polysaccharide pork patties storage quality
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030029