Tyrosinase-aided protein cross-linking: Effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1248-1255

  Lantto, R ^a   Puolanne, E ^b   Kruus, K ^a   Buchert, J ^a   Autio, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Chicken myofibrillar proteins; Cross linking; Gelation; Microstructure; Protein modification; Texture; Thermal stability; Tyrosinase; Water holding capacity

Indexed keywords

COLUMBA; HYPOCREA JECORINA;

CROSS LINKING REAGENT; MONOPHENOL MONOOXYGENASE; MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHICKEN; ENZYMOLOGY; FOOD HANDLING; GEL; MEAT; METABOLISM; MUSCLE FIBRIL; TRICHODERMA;

ANIMALS; CHICKENS; CROSS-LINKING REAGENTS; FOOD TECHNOLOGY; GELS; MEAT; MONOPHENOL MONOOXYGENASE; MUSCLE PROTEINS; MYOFIBRILS; TRICHODERMA;

EID: 34249853658     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0623485     Document Type: Article

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