Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
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Single-component cryoprotectants rarely address degradation of frozen pork quality by both ice recrystallization and protein unfolding. A clean-label composite cryoprotectant (CAA: 1% agaro-oligosaccharide plus 3% pigskin collagen peptides, 10% v/w) was design... ...
