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Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

by Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij
Published 2022

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2

Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan)

Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hy...

by Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij, Rattiya Waeonukul
Published 2022

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Article