Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat
To address the issues of fluid loss and tough texture in Antarctic krill meat, the impact of soaking times and solutions of varying ionic strengths (0.8, 0.9, 1.0, and 1.1 mol/L) on the properties of myofibrillar proteins (MPs) and water-holding capacity of Antarctic krill myofibrillar protein (1, 2...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030388 |
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