Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage
Sang-Keun Jin, Jungseok Choi, Gap‐Don Kim
Topics & Concepts
ChemistryFood scienceEmulsionHydrolysateLipid oxidationAntioxidantAntimicrobialCold storageChewinessPeroxide valueBiochemistryHydrolysisBiologyHorticultureOrganic chemistryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects