Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating

Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating

High-temperature cooking can induce oxidation and structural changes in myofibrillar protein (MP), harming meat product quality. 6-gingerol is a key part of ginger and a natural antioxidant. In this study, MP was mixed with 6-gingerol and cooked at different temperatures. Chemical methods, fluoresce...

Full description

Saved in:
Bibliographic Details
Main Authors: Ruhong Bai, Anguo Xie, Han Wu, Kun Zhang, Shubei Dong, Yunhong Liu
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
beef
6-gingerol
oxidation
myofibrillar protein
temperature
protein structure
Online Access:https://www.mdpi.com/2304-8158/14/7/1081
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items