Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity

Food Research International

Volumn 39, Issue 9, 2006, Pages 1012-1022

  Barrientos, R García ^a   Chabela, M L Pérez ^a   Montejano, J G ^b   Guerrero Legarreta, I ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b School of Industrial Design   (Mexico)

Author keywords

Emulsion; Interphase; Microstructure; Muscle proteins; Proteolysis; Viscosity

Indexed keywords

EMULSIFICATION; EMULSIONS; ENZYME KINETICS; MEATS; MICROSTRUCTURE; VISCOSITY;

ENDOGENOUS PROTEOLYTIC ACTIVITY; MUSCLE PROTEINS; PROTEIN UNFOLDING; PROTEOLYSIS;

PROTEINS;

CHONDRICHTHYES; PSEUDOMONAS FLUORESCENS;

EID: 33748768721     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.004     Document Type: Article

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