Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Meat Science

Volumn 87, Issue 4, 2011, Pages 373-380

  Cofrades, S ^a   Lopez Lopez I ^a   Ruiz Capillas, C ^a   Triki, M ^a   Jimenez Colmenero F ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Low salt; Microbial transglutaminase; Microbiology; Poultry restructured; Quality characteristics; Seaweed

Indexed keywords

BINDING AGENT; DRY MATTERS; LACTIC ACID BACTERIA; LOW-SALT; MICROBIAL TRANSGLUTAMINASE; QUALITY CHARACTERISTIC; QUALITY CHARACTERISTICS; SENSORY PANELS; SHEAR FORCE; SPERMIDINE; TOTAL VIABLE COUNTS; WATER BINDING;

BINDING ENERGY; LACTIC ACID; MICROORGANISMS; SODIUM CHLORIDE;

SEAWEED;

BIOGENIC AMINE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CHICKEN; COOKING; FOOD; FOOD CONTROL; FOOD HANDLING; LACTOBACILLACEAE; MICROBIOLOGY; SALT INTAKE; SEAWEED;

ANIMALS; BIOGENIC AMINES; CHICKENS; COLONY COUNT, MICROBIAL; COOKING; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLACEAE; POULTRY PRODUCTS; SEAWEED; SODIUM CHLORIDE, DIETARY; TRANSGLUTAMINASES;

BACTERIA (MICROORGANISMS);

EID: 78651257729     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.014     Document Type: Article

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