Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

LWT

Volumn 39, Issue 10, 2006, Pages 1117-1124

  Lantto, Raija ^a   Plathin, Paula ^a   Niemistö, Markku ^b   Buchert, Johanna ^a   Autio, Karin ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b Finnish Meat Research Institute   (Finland)

Author keywords

Co product; Polyphenol oxidase; Pork meat; Texture; Transglutaminase; Tyrosinase

Indexed keywords

GELS; MEATS; PATIENT TREATMENT; PROTEINS; STABILIZATION; TEXTURES;

CO-PRODUCTS; POLYPHENOL OXIDASE; PORK MEAT; TRANSGLUTAMINASE; TYROSINASE;

ENZYMES;

BASIDIOMYCOTA; MALUS X DOMESTICA;

EID: 33745207123     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.07.008     Document Type: Article

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