Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage
Fangfei Li, Xin Du, Bo Wang, Nan Pan, Xiufang Xia, Yihong Bao
Topics & Concepts
MyofibrilTurbidityChemistryScanning electron microscopeSolubilityMicrostructureChromatographyFood scienceCongelationMaterials scienceBiochemistryComposite materialCrystallographyOrganic chemistryBiologyEcologyThermodynamicsPhysicsMeat and Animal Product QualityMuscle metabolism and nutritionFreezing and Crystallization Processes