Research progress on the gel properties of fermented sausage
Fermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is essential for the gel properties of fermented sa...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
|
| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fmr-0023-0042 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|