Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

Meat Science

Volumn 83, Issue 2, 2009, Pages 209-217

  Fernandez Martin F ^a   Lopez Lopez I ^a   Cofrades, S ^a   Colmenero, F Jiménez ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

DRTA; DSC; Glass transition; Konjac gel; MDSC; Mixed gelation; Olive oil; Pork meat; Protein alginate association; Sea Spaghetti seaweed; TPA

Indexed keywords

ANIMALIA;

EID: 67649878825     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.020     Document Type: Article

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