Effects of Combined Treatment of L-Lysine and Transglutaminase on Water-Holding Capacity and Texture Quality of Low-Salt Chicken Meat Batter
The effect of combined treatment of different mass fractions (0.25%, 0.5%, 0.75% and 1.0%) L-lysine and 0.5% transglutaminase (TGase) on the water-holding capacity (WHC), texture, water mobility and distribution, microstructure and protein conformation of low-salt chicken meat batter (LCMB) gels was...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-004.pdf |