Article ID Journal Published Year Pages File Type
10541426 Food Chemistry 2011 9 Pages PDF
Abstract
► Hydrophobic interaction and disulphide bond formation causes gel formation. ► Addition of β-glucan with reduced NaCl could produce gels with similar properties. ► β-glucan can be used as a partial salt replacer. ► 400/600 MPa pressure and 40 oC was found to be the optimum condition.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat
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