Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters
Jingming Zhang, Xin Li, Cheng Li, Baohua Kong, Fangda Sun, Chuanai Cao, Hongwei Zhang, Qian Liu, Xinning Huang
Topics & Concepts
LysineTissue transglutaminaseFood scienceChemistrySalt (chemistry)BiotechnologyBiochemistryEnzymeOrganic chemistryBiologyAmino acidProteins in Food SystemsMeat and Animal Product QualitySensory Analysis and Statistical Methods