Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 25-32

  Herrero, A M ^a   Cambero, M I ^a   Ordonez J A ^a   de la Hoz, L ^a   Carmona, P ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Meat systems; Microbial transglutaminase; Raman spectroscopy; Texture profile analysis

Indexed keywords

AMIDE; PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; EMULSION; HARDNESS; INFRARED SPECTROSCOPY; MEAT; MICROBIAL ACTIVITY; NONHUMAN; PORK; PROTEIN CROSS LINKING; PROTEIN POLYMERIZATION; PROTEIN SECONDARY STRUCTURE; RAMAN SPECTROMETRY; STATISTICAL ANALYSIS;

EID: 39149135215     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.003     Document Type: Article

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