DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

European Food Research and Technology

Volumn 211, Issue 6, 2000, Pages 387-392

  Fernández Martin, Fernando ^a   Fernández, Paloma ^a   Carballo, José ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Additives; Chicken; Comminuted meat; DSC; High pressure thermal processing; Pork; Protein denaturation

Indexed keywords

EID: 0012957195     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000179     Document Type: Article

References (24)

1. Acton JC, Ziegler GR, Burge DL (1983) CRC Crit Rev Food Sci Nutr 18:99-121
2. Trout GR, Schmidt GR (1983) The utilization of phosphates in processed meat products. Proceedings 36th Annual Reciprocal Meat Conference, pp 24-27
3. Barbut S, Maurer AJ, Lindsay RC (1988) J Food Sci 53:62-66
4. Mandava R, Fernandez I, Juillerat M (1992) Effect of high hydrostatic pressure on sausage batters. Proceedings 40th International Congress on Meat Science and Technology, pp 1-6
5. Fernández-Martm F, Fernandez P, Carballo J, Jiménez Colmenero F (1997) J Agric Food Chem 45:4440-4445
6. Fernández-Martm F, Pérez-Mateos M, Montero P (1998) J Agric Food Chem 46:3257-3264
7. Fernández-Martm F, Jiménez Colmenero F (1998) Pressure/ temperature processing of low- and high-fat frankfurters: Denaturation effects on the proteins. Proceedings 44th International Congress of Meat Science and Technology II, pp 546-547
8. Fernández-Martm F, Sanz PD, Otero L (1999) Pressure-assisted freezing of pork muscle meat vs ordinary freezing: Protein denaturation. In: Ludwig H (ed) Advances in highpressure and biotechnology. Springer, Berlin Heidelberg New York, pp 469-472
9. Jimenez-Colmenero F, Carballo J, Solas MT (1995) Int J Food Sci Technol 30:335-345
10. AOAC (1984) Official Methods of Analysis, 12th edn. Association of Official Analytical Chemists, Washington
11. Barreto G, Carballo J, Fernández-Martm F, Jiménez Colmenero F (1996) Z Lebensm Unters Forsch 202:211-214
12. Quinn JR, Raymond DP, Harwalkar VR (1980) J Food Sci 45:1146-1149
13. Stabursvik E, Martens H (1980) J. Sci Food Agric 31:1034-1042
14. Xiong YL, Brekke CJ, Leung HK (1987) Can Inst Food Sci Technol J 20:357-362
15. Stabursvik E, Fretheim K, Frøystein T (1984) J Sci Food Agric 35:240-244
16. Kijowski JM, Mast MG (1988) J Food Sci 53:363-366
17. Kijowski JM, Mast MG (1988) J Food Sci 53:367-370, 387
18. Findlay CJ, Barbut S (1992) Meat Sci 31:155-164
19. Yamamoto K, Miura T, Yasui T (1990) Food Structure 9:269-277
20. Privalov PL (1982) Adv Protein Chem 35:203-217
21. Angsupanich K, Ledward DA (1998) Food Chem 53:39-50
22. Angsupanich K, Edde M, Ledward DA (1999) J Agric Food Chem 47:92-99
23. Yamamoto K, Yoshida Y, Morita J, Yasui T (1994) J Biochem 116:215-220
24. Heremans K, Smeller L (1998) Biochim Biophys Acta 1368:353-370