Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g SC, the texture properties and cooking yield signifi...

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Bibliographic Details
Main Authors: Zhong-Wei Wu, Xiao-Li Zou, Peng-Lei Yao, Zhuang-Li Kang, Han-Jun Ma
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
sodium bicarbonate
myofibrillar protein
texture
dynamic rheology
low-field nuclear magnetic resonance
Online Access:https://www.mdpi.com/1420-3049/27/24/8853

Internet

https://www.mdpi.com/1420-3049/27/24/8853

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