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Updated: Jul 13, 2026

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

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纹理植物蛋白作为部分替代瘦肉的萨拉米类似物:物理化学性质,风味和蛋白质组变化的前景

Ying Li1, Xin Liu2, Jian Zhang3

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food chemistry
|September 5, 2024
PubMed
概括

杂交中的纹理植物蛋白 (TVPs) 增强了类似肉类的味道和纹理,但减少了umami. 这种可持续的替代方案为寻求减少肉类消费对环境的影响的柔性主义者提供了一个新的选择.

关键词:
没有4D标签的定量蛋白质组学.风味的特征 风味的特征杂交的沙拉米斯是一种混合的沙拉米斯.有纹理的植物蛋白质.

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