Article

Utilization of i-TRAQ technology to determine protein modifications in pork soup in response to addition of salt

2020-05-01

Abstract excerpt

During cooking of traditional Chinese meat-based soups, the presence or absence of salt creates a very different environment for the product during the cooking process, with potential nutritional effects. The protein profiles of soup included 2 % salt (Treated) and soup without salt (Control) were determined and showed significant proteolysis in the treated group. Proteolytic index of treated was 5 % higher than t...

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Literature Corpus work: 2b1275b6-b5cf-5595-be72-37931f4c3141
DOI: 10.1016/j.jfca.2020.103453

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