Xiu-Fang Xia

Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat.

This study investigated how varying levels (0-2.5%, w/w) of Astragalus polysaccharides (AP) influenced the properties of low-salt (0.3 M NaCl) myofibrillar protein (MP) gels and their application in luncheon meat. The highest gel strength and water-holding capacity were observed at a 2% addition level, reaching 89.94 g...