Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate

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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...

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Bibliographic Details
Main Authors:	Çarkcioğlu, Emine, Rosenthal, Andrew J., Candoğan, K.
Format:	Article
Published:	Wiley 2016
Subjects:	Rheology Meat proteins Salt reduction
Online Access:	https://eprints.nottingham.ac.uk/38581/

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