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Updated: Jun 4, 2025

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多糖类作为肉质,保存和蛋白质功能的天然增强剂:综合性审查

Mohamed Aamer Abubaker1, Duoduo Zhang2, Guanxu Liu2

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Department of Biology, Faculty of Education, University of Khartoum, Khartoum 11111, Sudan.

Food chemistry
|December 18, 2024
PubMed
概括

天然多糖为肉制品提供抗氧化和抗菌的好处,提高了安全性和质量. 需要进一步的研究来优化它们在工业应用的肉类加工中的使用.

关键词:
相互作用机制 相互作用机制肉类蛋白质是肉类中的蛋白质.肉质感增强剂 肉质感增强剂聚糖类是多糖类的.保护 保护 保护

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