- Article
Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs
- Rong Dong,
- Shengkun Yan,
- Guoqiang Wang and
- Pei Wang
This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of −18 °C frozen lamb meatballs across various storage periods. Methods: Measurements of volatile salt nitrogen (TVB-N), thiobarbituric acid (...

