Effects of Natural Preservatives on the Moisture and Protein Structure Changes of Beef during Storage

Effects of Natural Preservatives on the Moisture and Protein Structure Changes of Beef during Storage

In order to gain a deeper understanding of the changes in moisture and protein structure during beef storage, the preservation effects of different natural preservatives (0.5% ε-polylysine, 0.5% tea polyphenols, 0.5% chitosan, and 0.2% ε-polylysine+0.2% tea polyphenols+0.2% chitosan) during beef sto...

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Bibliografiska uppgifter
Huvudupphovsmän:	Jing XU, Shanshan DING, Yuting TAO, Linxin LIU, Jie WU, Leiqing PAN
Materialtyp:	Artikel
Språk:	zho
Publicerad:	The editorial department of Science and Technology of Food Industry 2024-09-01
Serie:	Shipin gongye ke-ji
Ämnen:	beef storage composite natural preservative myofibrillar protein structure water migration water holding capacity
Länkar:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020291

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