Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low nacl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Min, B ^a   Green, B W ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Channel catfish belly flap meat; Cooking yield; Isolated soy protein; Microbial transglutaminase; Texture profile analysis

Indexed keywords

MILK PROTEIN; PHOSPHATE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SODIUM CHLORIDE; SOYBEAN PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CATFISH; DOSE RESPONSE; FOOD HANDLING; FOOD INDUSTRY; HUMAN; METABOLISM; METHODOLOGY; SEA FOOD; STANDARD;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; FISH PRODUCTS; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; ICTALURIDAE; MILK PROTEINS; PHOSPHATES; SODIUM CHLORIDE; SOYBEAN PROTEINS; TRANSGLUTAMINASES;

GLYCINE MAX; ICTALURUS PUNCTATUS;

EID: 44949174070     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00758.x     Document Type: Article

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