The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, <i>w</i>/<i>w</i>) to...

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Bibliographic Details
Main Authors: Xueshen Zhu, Beibei Tan, Ke Li, Shaohua Liu, Ying Gu, Tianlan Xia, Yun Bai, Peng Wang, Renlei Wang
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
duck meat batters
pea protein isolate
textural quality
gel-forming ability
Online Access:https://www.mdpi.com/2304-8158/11/11/1620

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