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Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS).

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan