Analysis of texture and dynamics of water binding in enzymatically modified myofibrillar preparation obtained from washed mechanically recovered poultry meat

European Food Research and Technology

Volumn 226, Issue 4, 2008, Pages 857-860

  Stangierski, Jerzy ^a   Baranowska, Hanna Maria ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Low field NMR; Myofibrillar preparation; Texture; Transglutaminase

Indexed keywords

BINDING SITES; ENZYME ACTIVITY; MEATS; MUSCLE; NUCLEAR MAGNETIC RESONANCE; TEXTURES;

MYOFIBRILLAR PREPARATION; PROTEIN-PROTEIN INTERACTIONS; TRANSGLUTAMINASE;

PROTEINS;

EID: 38349117670     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0607-y     Document Type: Article

References (29)

1. Kijowski J, Stangierski J, Niewiarowicz A (1991) In: Proceedings of the 10th symposium on "Quality of Poultry Meat", Doorwerth, The Netherlands, p 99
2. Yang TS, Froning GW (1992) J Food Sci 57:325
3. Stangierski J, Kijowski J (2000) Nahrung 44(5):333-338
4. Montero P, Hurtado JL, Perez-Mateos M (2000) Food Hydrocoll 14:455-461
5. Doerscher DR, Briggs JL, Lonergan SM (2004) Meat Sci 66:181-188
6. Pouttu P, Puolanne E (2004) Meat Sci 66:329-334
7. Kilic B (2003) Meat Sci 63:417-421
8. Murphy SC, Gilroy D, Kerry JF, Buckley DJ, Kerry JP (2004) Meat Sci 66:689-701
9. Serano A, Cofrades S, Colmenero FJ (2004) Food Chem 85:423-429
10. Colmenero F, Carballo J (2005) Meat Sci 69:781-788
11. Andersen CM, Rinnan A (2002) Lebensm-Wiss u-Technol 35:687-696
12. Bertram HC, Donstrup S, Karlson AH, Andersen HJ (2002) Meat Sci 60:279-285
13. Pitombo RNM, Lima GAMR (2003) J Food Eng 58:59-66
14. Renou JP, Foucat L, Bonny JM (2003) Food Chem 82:35-39
15. Sorland GH, Larsen PM, Lundby F, Rudi AP, Guiheneul T (2004) Meat Sci 66:543-550
16. Tornberg E (2005) Meat Sci 70:493-508
17. Pedersen HT, Llundby BF, Engelsen SB (2001) Innov Food Sci Emerg Technol 2:87-94
18. Bertram HC, Engelsen SB, Busk H, Karlson AH, Andersen HJ (2004) Meat Sci 66:437-446
19. Laurent W, Bonny JM, Renou JP (2000) Food Chem 69:419-426
20. Kijowski J, Stangierski J, Magnuski T, Pikul J (1996) Method of obtaining myofibril concentrate. Polish Patent PL 169727 B1
21. PN-ISO 1442 (2000) Meat and meat products. The determination of water reference method (in Polish)
22. PN-75/A-04018/Az3 (2002) Food and agricultural products. Protein determination by Kjeldahl method and conversion to protein content (in Polish)
23. PN-73/A-82111 Meat and meat products. The determination of fat content (in Polish)
24. PN-89/A-82115 Meat and meat products. The determination of ash content (in Polish)
25. Carr HY, Purcell EM (1954) Phys Rev 94:630-638
26. Meiboom S, Gill D (1958) Rev Sci Instrum 29:688-691
27. Niwa E, Suzumura T, Nowsad A, Kanoh S (1993) Nippon Suisan Gakkaishi 59:2043-2046
28. Kolakowski E (2005) Enzymes and their application to food protein modification. In: Kolakowski E, Bednarski W, Bielecki A (eds) Enzymatic modification of food components. Enzymatic modification of proteins. Part 1 WAR Szczecin, Poland, pp 82-98
29. Ramirez-Suarez JC, Xiong YL, Wang B (2001) J Muscle Foods 12:85-96