Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter.

With the increase in ORP, P 22 showed a trend of significantly decreasing and then increasing, and all treatments were significantly lower than the control group ( p < 0.05); the mobility of water molecules in meat batter was reduced and a lower amount of free water was removed from the gel network, revealing that some free water was converted to immobile water with the addition of ORP.

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