Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
Zhongwei Wu, Xue-Yan Shang, Qin Hou, Jingguo Xu, Zhuangli Kang, Hanjun Ma
Topics & Concepts
Sodium bicarbonateMyofibrilSalt (chemistry)Food scienceRheologyChemistrySodiumSodium CaseinateBiochemistryChromatographyMaterials scienceOrganic chemistryComposite materialMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals