Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate
The effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tri-polyphosphate (STPP) on the cooking loss (CL), water-holding capacity (WHC), rheological and textural properties of salt soluble myofibrillar proteins (SSMP) gels was investigated. KCl substitution, either alone o...
| Main Authors: | , , |
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| Format: | Article |
| Published: |
Wiley
2016
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/38581/ |