Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins

Meat Science

Volumn 70, Issue 1, 2005, Pages 161-166

  Verbeken, Dirk ^a   Neirinck, Nico ^a   Van Der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Carrageenan; Oscillation measurements; Salt soluble meat proteins; Thermal gelation

Indexed keywords

K-CARRAGEENAN; OSCILLATION MEASUREMENTS; SALT-SOLUBLE MEAT PROTEINS; THERMAL GELATION;

CONCENTRATION (PROCESS); GELATION; HYDRATION; MICROSTRUCTURE; PH EFFECTS; PROTEINS; SALTS; SCANNING; SOLUBILITY;

MEATS;

EID: 14044270691     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.007     Document Type: Article

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