Characterization of Low-Sodium Myofibrillar Protein Gels with Substitution of Human Essential Metal Salts and Their Mechanisms of Action
In order to reduce the amount of added sodium in myofibrillar protein (MP) gel, the effects of partial substitution of different chloride salts (CaCl2, MgCl2, and KCl) for NaCl on the gel strength, microstructure, water-holding capacity and rheological properties of MP gel were studied. The underlyi...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-004.pdf |