Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Process Biochemistry

Volumn 46, Issue 1, 2011, Pages 335-343

  Hrynets, Yuliya ^a   Omana, Dileep A ^a   Xu, Yan ^a   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Acid and alkaline extractions; Mechanically separated turkey meat; Protein

Indexed keywords

ALKALINE EXTRACTION; ALKALINE TREATMENT; AMINO ACID ANALYSIS; CHEMICAL CHARACTERISTIC; COMPARATIVE STUDIES; EXTRACTABILITY; GLUTAMIC ACID; MYOFIBRILLAR PROTEINS; MYOSIN HEAVY CHAIN; PH VALUE; PHYSICOCHEMICAL PROPERTY; POLAR LIPIDS; PROTEIN ISOLATES; PROTEIN YIELD; PROTEOGLYCANS; SDS-PAGE ANALYSIS; SEDIMENT FRACTION; STATISTICAL DIFFERENCES; TOTAL PROTEIN; TURKEY MEAT; URONIC ACIDS; VARIOUS PH;

AMINO ACIDS; CARBOXYLIC ACIDS; CENTRIFUGATION; CHEMICAL ANALYSIS; CHEMICAL PROPERTIES; MEATS; PH EFFECTS;

PROTEINS;

EID: 78650252283     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2010.09.006     Document Type: Article

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