Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

Meat Science

Volumn 85, Issue 3, 2010, Pages 481-486

  Xia, Xiufang ^a   Kong, Baohua ^a   Xiong, Youling ^b   Ren, Yanming ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Freeze thaw cycles; Functional property; Microstructure; Myofibrillar protein; Porcine longissimus muscle

Indexed keywords

MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FOOD HANDLING; FREEZING; GEL; MEAT; PROTEIN DENATURATION; PROTEIN INTAKE; SKELETAL MUSCLE; STANDARD; SWINE; TEMPERATURE;

ANIMALS; DIETARY PROTEINS; EMULSIONS; FOOD HANDLING; FREEZING; GELS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEIN DENATURATION; SWINE; TEMPERATURE;

SUS;

EID: 77954952213     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.019     Document Type: Article

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