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Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein

Xue Zhao1, Tong Xing1, Peng Wang1

  • 1Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA, Key Lab of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
Chemical modificationIsoelectric solubilization/precipitationPSE-likeProtein oxidation

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