Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 5, 2005, Pages 1670-1677

  Gianelli, M Pía ^a   Flores, Mónica ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Anserine; Ascorbic acid; Binding; Carnosine; Curing; Glucose; Interaction; Myoglobin; Nitrate; Nitrite; Sodium chloride

Indexed keywords

2 METHYLBUTANAL; 2 PENTANONE; ALDEHYDE; ALKANONE; ANSERINE; ASCORBIC ACID; CARNOSINE; CURING AGENT; FLAVORING AGENT; FOOD ADDITIVE; GLUCOSE; HEXANAL; ISOVALERALDEHYDE; MUSCLE PROTEIN; MYOGLOBIN; NITRATE; NITRITE; OCTANAL; SODIUM CHLORIDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CURING; FLAVOR; FOOD PROCESSING; MEAT; MODEL; MOLECULAR INTERACTION; PROTEIN BINDING; SKELETAL MUSCLE; SOLID PHASE MICROEXTRACTION;

ANSERINE; ASCORBIC ACID; CARNOSINE; FOOD HANDLING; FOOD PRESERVATIVES; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOGLOBIN; NITRATES; NITRITES; ODORS; SODIUM CHLORIDE; SOLUBILITY; TASTE; VOLATILIZATION;

EID: 14644437016     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040357c     Document Type: Article

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