Evaluation of sodium alginate and glucono-δ-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations

Meat Science

Volumn 85, Issue 2, 2010, Pages 201-209

  Hong, Geun Pyo ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Cold set; Gelation; Glucono lactone; Myofibrillar protein; Sodium alginate

Indexed keywords

ALGINIC ACID; GLUCONIC ACID; GLUCURONIC ACID; HEXURONIC ACID; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; COLD; FOOD HANDLING; MEAT; MUSCLE FIBRIL; POLYACRYLAMIDE GEL ELECTROPHORESIS; SWINE;

ALGINATES; ANIMALS; COLD TEMPERATURE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GLUCONATES; GLUCURONIC ACID; HEXURONIC ACIDS; MEAT PRODUCTS; MYOFIBRILS; SODIUM CHLORIDE; SWINE;

SUS;

EID: 77949567001     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.026     Document Type: Article

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