Influence of <i>Pleurotus eryngii</i> Protein on Myofibrillar Protein Gelation and Application in Chicken Mince Products

Influence of <i>Pleurotus eryngii</i> Protein on Myofibrillar Protein Gelation and Application in Chicken Mince Products

<i>Pleurotus eryngii</i> is rich in essential proteins, and is recognized for its medicinal and nutritional attributes. This study investigated the effects of <i>P. eryngii</i> protein (PEP) incorporation (0–7%) on the gel characteristics of chicken myofibrillar protein (MP)...

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Bibliographic Details
Main Authors: Li Zhao, Weiwei Yan, Zheming Wang, Jiaman Wu, Liang Li, Shaojun Yun, Wenfei Zhao, Cuiping Feng
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
<i>Pleurotus eryngii</i>
myofibrillar protein
composite gel
chicken mince
quality
Online Access:https://www.mdpi.com/2304-8158/14/5/752
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