Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck’s edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that...

Full description

Bibliographic Details
Main Authors: Ziwu Gao, Yinna Zhou, Dequan Zhang, Ruiyun Wu, Jiale Ma, Jinhua He, Zhenyu Wang
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
variable pressure salting
in vivo digestion
water distribution
texture
protein structure
Online Access:https://www.mdpi.com/2304-8158/13/3/402

Internet

https://www.mdpi.com/2304-8158/13/3/402

Similar Items