Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins

Mingming Zhu,Huijie Li,Yi Xing,Changming Ma,Zeyu Peng,Lingxia Jiao,Zhuangli Kang,Shengming Zhao,Hanjun Ma

Food Chemistry（2023）

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摘要

•Changes in the properties and microstructure of pork MPs gel upon FLHT were studied.•Compared with RT and LHT, FLHT held a superior gel quality and a compact structure.•FLHT reduced the protein aggregation and maintained the relative stability.•FLHT effectively improved its elastic gel network and textural properties.

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关键词

Gelling property,Fluctuated low-temperature combined with high-humidity thawing,Myofibrillar proteins,Microstructure

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