Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, A. Uthairatanakij
Topics & Concepts
BromelainChemistryHydrolysisFood scienceEnzymatic hydrolysisEnzymeChromatographyBiochemistryPapainProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects