The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative
Zhiming Meng,
Ying Liu,
Yueyang Xi
et al.
Abstract:The present study investigated the impact of quinoa protein (QP) on the physicochemical properties, sensory quality, and oxidative stability of myofibrillar protein (MP) in pork patties during five freeze–thaw (F-T) cycles. It was observed that repeated F-T cycles resulted in a deterioration of pork patty quality; however, the incorporation of QP effectively mitigated these changes. Throughout the F-T cycles, the sensory quality of the QP-treated group consistently surpassed that of the control group. After fi… Show more
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