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Updated: Jul 2, 2025

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在两种低NaCl溶液中凝结鱼肌纤维蛋白- κ-卡拉基南混合物

Qiu Qin Zhang1, Jing Tang1, Ying Feng Wu2

  • 1Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food chemistry
|February 23, 2024
PubMed
概括

这项研究探讨了使用化 (KCl) 和化 (CaCl2) 的低性鱼肉加工. KCl比CaCl2更有效地增强了鱼肌纤维蛋白 (CMP) 凝特性,这表明它适合加工的鱼食品.

关键词:
鱼肌纤维蛋白是鱼的肌纤维蛋白.凝的特性 凝的特性在NACl的替代过程中.κ-胡卜素的使用方法

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