Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
Based on these results, the synergistic effect is induced by the interactions between proteins from different. This research provides a method for the subsequent development of new meat products and improvement of meat product quality, and also lays a theoretical foundation for composite research of proteins from different sources. © 2024 Society of Chemical Industry.
Authors
- Qingshu Ma
- Yajun Zhou (ORCID: https://orcid.org/0000-0003-4541-3389)
- Zongping Li (ORCID: https://orcid.org/0000-0002-6079-8339)
- Luyao Guo
- Shujie Wang (ORCID: https://orcid.org/0000-0002-4975-5151)
- Zhiyuan Ma (ORCID: https://orcid.org/0000-0003-2863-0488)
Institutions
- Jilin University (CN)
- National Quality Inspection and Testing Center for Surveying and Mapping Products (CN)
- Baosteel (China) (CN)
- Jilin Agricultural University (CN)
- Baidu (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-22
- DOI
- https://doi.org/10.1002/jsfa.13812
- Citations
- 3
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.02