Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing
In order to evaluate the potential application of pigskin collagen peptides (PCP) in fresh pork stuffing products, the effects of PCP content (0.5%, 1%, 2%, 4% and 6%) on the quality characteristics, water distribution and microstructure of fresh pork stuffing were investigated in this study. For co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090098 |