Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages

International Journal of Food Science and Technology

Volumn 54, Issue 2, 2019, Pages 550-557

  Lee, Chang Hoon ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Curdlan; low salt; model sausage; pork myofibrillar protein; sodium chloride

Indexed keywords

FOOD ADDITIVES; FOOD PROCESSING; PROTEINS; QUALITY CONTROL; SHEAR STRESS; SODIUM CHLORIDE;

CURDLAN; GELLING PROPERTIES; LOW SALTS; MYOFIBRILLAR PROTEINS; QUALITY CHARACTERISTIC; SALT CONCENTRATION; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

MEATS;

EID: 85055948946     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13969     Document Type: Article

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