Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels

Effects of transglutaminase (TG), sodium alginate (SA) systems on gel strength of cold-set myofibrillar protein (MP) gel containing (a) 0.1 M, (b) 0.2 M, and (c) 0.3 M salt, respectively.