Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle

Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle

Texture of muscle food is dependent on the gelation properties of myofibrillar protein. Defining the performance of myofibrillar protein during gelation is beneficial for maintaining quality and developing muscle food. The myofibrillar protein from abalone muscle (AMP) was extracted and the gel-form...

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Bibliographic Details
Main Authors: Huisheng Le, Li Ting, Chen Jun, Wuyin Weng
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Abalone
Myofibrillar protein
Gel-forming ability
Microstructure
FTIR
Online Access:http://dx.doi.org/10.1080/10942912.2018.1454463

Internet

http://dx.doi.org/10.1080/10942912.2018.1454463

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