Effects of Combined Treatment of L-Lysine and Transglutaminase on Water-Holding Capacity and Texture Quality of Low-Salt Chicken Meat Batter
WANG Yu, WANG Jiale, YUAN Jingjing, LI Ke, LI Junguang, ZHAO Huijuan, BAI Yanhong
(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China; 3. Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China; 4. Henan Lianduoduo Supply Chain Management Co. Ltd., Hebi 456750, China)
WANG Yu, WANG Jiale, YUAN Jingjing, LI Ke, LI Junguang, ZHAO Huijuan, BAI Yanhong. Effects of Combined Treatment of L-Lysine and Transglutaminase on Water-Holding Capacity and Texture Quality of Low-Salt Chicken Meat Batter[J]. FOOD SCIENCE, 2023, 44(22): 24-30.