The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative

The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative

The present study investigated the impact of quinoa protein (QP) on the physicochemical properties, sensory quality, and oxidative stability of myofibrillar protein (MP) in pork patties during five freeze–thaw (F-T) cycles. It was observed that repeated F-T cycles resulted in a deterioration of pork...

Full description

Bibliographic Details
Main Authors: Zhiming Meng, Ying Liu, Yueyang Xi, Yingying Dong, Chunbo Cai, Yingchun Zhu, Qi Li
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
quinoa protein
myofibrillar protein
freeze–thaw cycle
protein oxidative
sensory quality
Online Access:https://www.mdpi.com/2304-8158/13/4/522

Internet

https://www.mdpi.com/2304-8158/13/4/522

Similar Items