Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

Volume: 121, Pages: 228 - 237
Published: Nov 1, 2016
Abstract
PSE pork has a weaker texture than normal pork due to the denaturation by endogenous protease. Changes in the nutritional quality and characteristics of myofibrillar protein (MP) from PSE pork have been scarcely documented. MPs were isolated from both PSE (MPP) and normal pork (MPN) and were oxidized for 12 h at 4 °C by a hydroxyl radical generating system (10 μM FeCl3, 100 μM ascorbic acid, 0.1, 1, and 10 mM H2O2). The MPP had less aggregation...
Paper Details
Title
Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
Published Date
Nov 1, 2016
Volume
121
Pages
228 - 237
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