Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

LWT

Volumn 44, Issue 4, 2011, Pages 896-903

  Tahergorabi, Reza ^a   Beamer, Sarah K ^a   Matak, Kristen E ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Chicken muscle proteins; Food product development; Isoelectric solubilization precipitation; Protein recovery; Texture and color properties; Titanium dioxide

Indexed keywords

ANIMALS; COLOR; FOOD PRODUCTS; GELS; MEATS; MUSCLE; OILS AND FATS; OXIDE MINERALS; RECOVERY; SOLUBILITY; TEXTURES; THERMAL PROCESSING (FOODS); TITANIUM DIOXIDE;

CHICKEN MUSCLES; CHICKEN PROCESSING; COLOR AND TEXTURES; COLOR PROPERTIES; FUNCTIONAL INGREDIENT; ISOELECTRIC SOLUBILIZATION/PRECIPITATION; MUSCLE PROTEINS; PROTEIN RECOVERY;

PROTEINS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; COLUMBA;

EID: 78751702361     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.018     Document Type: Article

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