Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 23, Issue 10, 2007, Pages 35-40

  Chen, Conggui ^a   Jiang, Shaotong ^a   Zhang, Huimin ^a   Gerelt, Borjigin ^b  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

carrageenan; High hydrostatic pressure; Pork muscle gels (PMG); Textural properties; Water binding capacity

Indexed keywords

EID: 36349037247     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)