The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties

For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken brea...

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Autores principales: Zhengrong Wang, Lichun Han, Xiaolei Tian, Hanjun Ma
Formato: article
Lenguaje:EN
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Publicado: Taylor & Francis Group 2021
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Acceso en línea:https://doaj.org/article/d8c729bec4d24dc3b9589698f47953f7
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