Quality changes in high pressure processed tan mutton during storage
The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pres...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 03. Sept., Seite 517-527
|
|---|
| 1. Verfasser: |
Li, Dongdong
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Peng, Yaling,
Tao, Yingmei,
Liu, Dunhua,
Zhang, Haihong |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2021
|
|---|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Schlagworte: | Journal Article
High pressure treatment
colour
cytoskeleton proteins
stress relaxation test
tan mutton
water retention performance |
|---|