Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate

Asian-Australasian Journal of Animal Sciences

Volumn 19, Issue 11, 2006, Pages 1658-1664

  Cong Gui, Chen ^a   Gerelt, Borjigin ^a,b   Shao Tong, Jiang ^a   Nishiumi, Tadayuki ^a,c   Suzuki, Atsushi ^a,c  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b Inner Mongolia Agriculture University   (Mongolia)

^c NIIGATA UNIVERSITY   (Japan)

Author keywords

High Pressure; Pork Muscle Gels (PMG); Sodium Alginate (SA); Textural Properties; Water holding Capacity (WHC)

Indexed keywords

EID: 33845683486     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2006.1658     Document Type: Article

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