Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

This study investigated the effects of <i>L</i>-cysteine (C) combined with <i>Boswellia serrata</i> (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, s...

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Bibliographic Details
Main Authors: Fengqi Yang, Won-Young Cho, Han Geuk Seo, Byong-Tae Jeon, Ji-Han Kim, Yuan H. Brad Kim, Yanmei Wang, Chi-Ho Lee
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
<i>L</i>-cysteine
<i>Boswellia serrata</i>
whey protein
antioxidant potential
meat quality
pork patties
Online Access:https://www.mdpi.com/2304-8158/9/8/993

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