Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein

Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein

To investigate the interaction effects of resting times (0, 6, and 12 h) and NaHCO<sub>3</sub> concentrations (0, 2, 4, and 6 g/kg) on chicken myofibrillar protein (CMP), this study analyzed the changes in solubility, active sulfhydryl groups, rheological behavior, fluorescence, and gel...

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Bibliographic Details
Main Authors: Wan-Li Cheng, Peng-Lei Yao, Xue-Hua Zhang, Yan-Yan Zhao, Sheng-Ming Zhao, Zhuang-Li Kang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
whiteness
hardness
rheology property
solubility
aggregation
Online Access:https://www.mdpi.com/2304-8158/14/12/2121
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