Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 21-27

  Wang, Haihong ^a   Pato, Mary ^a   Pietrasik, Zeb ^a   Shand, Phyllis ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Actomyosin; Circular dichroism; Differential scanning calorimetry; Disulphide; Dynamic rheology; Gelation; PSE pork; Surface hydrophobicity

Indexed keywords

MYOSIN ADENOSINE TRIPHOSPHATASE;

ALPHA HELIX; ARTICLE; BIOCHEMICAL COMPOSITION; CHEMICAL BOND; CHEMICAL STRUCTURE; CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; ENZYME STRUCTURE; FOOD ANALYSIS; FOOD COMPOSITION; GELATION; HEATING; HYDROPHOBICITY; MUSCLE TISSUE; PHYSICAL CHEMISTRY; PORK; SKELETAL MUSCLE; TEMPERATURE;

EID: 52949120305     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.084     Document Type: Article

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