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Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

Zirui Zhao Shujie Wang Dayu Li Yajun Zhou

食品科学与人类健康（英文）2021，Vol.10Issue(1)：112-118,7.

Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

Zirui Zhao ¹Shujie Wang ¹Dayu Li ²Yajun Zhou²

作者信息

1. College of Biological and Agricultural Engineering,Jilin University,Changchun,130025,China
2. Department of Food Science and Engineering,Jilin University,Changchun,130062,China
折叠

摘要

关键词

Low sodium/Myofibril proteins/Salted beef/Xanthan gum

Key words

Low sodium/Myofibril proteins/Salted beef/Xanthan gum

引用本文复制引用

Zirui Zhao,Shujie Wang,Dayu Li,Yajun Zhou..Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins[J].食品科学与人类健康（英文）,2021,10(1):112-118,7.

基金项目

This work was supported by the National Key Research Program of China(2016YFD0401501). （2016YFD0401501）

食品科学与人类健康（英文）

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