Title: Study on application of casein protein on restructured pork from leftover minced pork products
Abstract: The technology of restructured pork from leftover minced pork products,transglutaminase and casein protein was studied.The effects of transglutaminase content,casein protein content and reaction time on the firmness and cohesiveness of restructured pork were determined and optimized.The results showed that the optimum condition of reaction was:4g/kg transglutaminase,20g/kg casein protein,reaction time 12h.The firmness and cohesiveness of restructured pork were 825g and 0.334 respectively.The study would provide theory base to the practical comprehensive utilization of minced pork products left from production line in meat processing factories.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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