Pressure-assisted gelation of chemically modified poultry meat batters

Food Chemistry

Volumn 75, Issue 2, 2001, Pages 203-209

  Carballo, J ^a   Cofrades, S ^a   Fernandez Martin F ^a   Jimenez Colmenero, F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Chemical agents; Differential scanning calorimetry; Dynamic rheology; High pressure; Poultry meat; Thermal gelation

Indexed keywords

MUSCLE PROTEIN; PROTEIN;

ARTICLE; CONTROLLED STUDY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; FOOD PROCESSING; GELATION; HARDNESS; HEATING; MEAT; NONHUMAN; NUTRITIONAL SCIENCE; POULTRY; PROTEIN CONTENT; PROTEIN DENATURATION; TEMPERATURE;

EID: 0034837716     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00199-6     Document Type: Article

References (23)

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20. Influence of various salts and water soluble compounds on the water and fat exudation and gel strength of meat batters