Effects of Antifreeze Proteins on the Quality of Frozen Pork
The effects of antifreeze proteins (AFP) on the quality changes of pork during freezing were investigated in comparison to those of the commercial antifreeze agent alginate (4 mg/mL). Samples with no added AFP were used as a control. The effects of adding different amounts of AFP (0.05, 0.1, 0.2, an...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-018.pdf |
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