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Evaluation of Rheological Properties of Pork Myofibrillar Protein with Tapioca Starch and its Utilization to the Pork Model Sausages

机译：用木薯淀粉与猪肉淀粉蛋白的流变性能评价及其对猪肉模型香肠的利用

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Se-Ra Shon; Koo-Bok Chin;
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年度 2012
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1. Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Quality Characteristics of Low-Fat Model Sausages with Pea Protein Concentrate and Transglutaminase [J] . Journal of the Korean Society of Food Science and Nutrition . 2020,第6期

机译：豌豆蛋白浓缩物和翻谷氨酸猪肉菌蛋白蛋白凝胶蛋白凝胶和质量特性评价
2. The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages [J] . Paula H. Lyons, John F. Kerry, Patrick A. Morrissey Meat Science . 1999,第1期

机译：添加乳清蛋白/角叉菜胶和木薯淀粉对低脂猪肉香肠质地特性的影响
3. Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages [J] . Lee Chang Hoon, Chin Koo Bok International journal of food science & technology . 2019,第2期

机译：评估各种含盐量对有无猪肉肌原纤维蛋白凝胶的凝胶特性和低盐猪肉香肠的发展的质量特性的影响
4. Monitoring the effects of high pressure processing, salt levels and refrigeration on the sensory and technological properties of pork sausages [C] . J. Hayes, P. Allen ICoMST 2011;International conference of meat science and technology . 2012

机译：监测高压加工，盐分含量和冷藏对猪肉香肠的感官和技术特性的影响
5. Fresh pork, precooked pork and fresh pork sausage characteristics of pigs supplemented with vitamin E. [D] . Cannon, Jerry Earl. 1995

机译：补充维生素E的猪的新鲜猪肉，预煮猪肉和新鲜猪肉香肠的特征。
6. Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin onRheological Properties at Different Salt Concentrations [O] . Chnag Hoon Lee, Koo Bok Chin 2019

机译：猪肉皮明胶对猪肉肌原纤维蛋白凝胶的评价。不同盐浓度下的流变特性
7. Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions [O] . Lei Zhou, Jian Zhang, Yantao Yin, 2021

机译：超声辅助乳化对肌原纤维蛋白稳定猪肉脂肪乳液乳化和流变性质的影响
8. EVALUATION OF PORK LOIN, FROZEN, STRING-TIED PORK LOIN, FROZEN, STRINGLESS-IN-CASING AND PORK CHOPS, CHOPS, FROZEN, BONED [R] . H. R. Ignall 1962

机译：评价猪肉，冷冻，串烧猪肉，冷冻，无酒精和猪肉炖肉，商店，冷冻，烤肉

Evaluation of Rheological Properties of Pork Myofibrillar Protein with Tapioca Starch and its Utilization to the Pork Model Sausages

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