Effect of <i>Pleurotus eryngii</i> on the Characteristics of Pork Patties during Freezing and Thawing Cycles
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for <i>Pleurotus eryngii</i> (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promote...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-02-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/3/501 |