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Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure

Huijuan Yang1, Muhammad Ammar Khan2, Xiaobo Yu1

  • 1Synergetic Innovative Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Key Lab of Animal Product Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Meat Science
|June 12, 2016
PubMed

Keywords:
Cooking lossHigh pressureProtein imagingReduced fatRheology

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