Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Comprehensive Reviews in Food Science and Food Safety

Volumn 10, Issue 1, 2011, Pages 33-51

  Sun, Xiang Dong ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FISH SPECIES; GEL FORMATION; HIGH HYDROSTATIC PRESSURE; LOWER COST; MUSCLE FOODS; MYOFIBRILLAR PROTEINS; NUTRITIONAL CHARACTERISTICS; PROCESSED MEAT; PROTEIN GEL; PROTEIN OXIDATION; TRANSGLUTAMINASES;

GELS; HEATING; HYDROSTATIC PRESSURE; IONIC STRENGTH; MUSCLE;

PROTEINS;

ANIMALIA;

EID: 79951793499     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2010.00137.x     Document Type: Article

References (236)

1. Ahhmed AM, Kuroda R, Kawahara S, Ohta K, Nakade K, Aoki T, Muguruma M. 2009a. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking. Food Chem 112:354-61.
2. Ahhmed AM, Nasu T, Huy DQ, Tomisaka Y, Kawahara S, Muguruma M. 2009b. Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef. Meat Sci 82:170-8.
3. Ahmed PO, Miller MF, Lyon CE, Vaughters HM, Reagan JO. 1990. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. J Food Sci 55:625-8.
4. Angsupanich K, Edde M, Ledward DA. 1999. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. J Agric Food Chem 47:92-9.
5. Arntfield SD, Murray ED, Ismond MAH. 1990. Dependence of thermal properties as well as network microstructure and rheology on protein concentration for ovalbumin and vicilin. J Text Stud 21:191-212.
6. Asghar A, Morita JI, Samejima K, Yasui T. 1984. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress. Agric Biol Chem 48:2217-24.
7. Asghar A, Samejima K, Yasui T. 1985. Functionality of muscle proteins in gelation mechanisms of structured meat products. CRC Crit Rev Food Sci Nutr 22:27-106.
8. Ashie INA, Lanier TC. 1999. High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. J Food Sci 64:704-8.
9. Autio K, Mietsch F. 1990. Heat-induced gelation of myofibrillar proteins and sausages: effect of blood plasma and globin. J Food Sci 55:1494-6, 1539.
10. Ayadi MA, Kechaou A, Makni I, Attia H. 2009. Influence of carrageenan addition on turkey meat sausage properties. J Food Eng 93:278-83.
11. Bakir HM, Hultin HO, Kelleher SD. 1994. Some properties of fish gels made from several Northwest Atlantic species in the presence of high and low salt. J Food Proc Pres 18:103-17.
12. Barbut S. 1997. Microstructure of white and dark turkey meat batters as affected by pH. Br PoulSci 38:175-82.
13. Barbut S, Mittal GS. 1992. Use of carrageenans and xanthan gum in reduced fat breakfast sausages. Lebensm Wiss Techno1 25:509-13.
14. Barrera AM, Ramírez JA, González-Cabriales JJ, Vázquez M. 2002. Effect of pectins on the gelling properties of surimi from silver carp. Food Hydrocoll 16:441-7.
15. Bertram HC, Kristensen M, Andersen HJ. 2004. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment: a low-field NMR study. Meat Sci 68:249-56.
16. Binsi PK, Shamasundar BA, Dileep AO, Badii F, Howell NK. 2009. Rheological and functional properties of gelatin from the skin of bigeye snapper Priacanthus hamrur fish: Influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloids 23:132-45.
17. Boyer C, Joandel S, Roussilhes V, Culioli J, Ouali A. 1996a. Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twich rabbit muscles. J Food Sci 61:138-43.
18. Boyer C, Joandel S, Ouali A, Culioli J. 1996b. Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles. J Food Sci 61:1143-8.
19. Brewer MS, Peterson WJ, Carr TC, McCusker R, Novakofski J. 2005. Thermal gelation properties of myofibrillar protein and gelatin combinations. J Muscle Foods 16:126-40.
20. Burgarella JC, Lanier TC, Hamann DD. 1985a. Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi. J Food Sci 50:1588-94, 1606.
21. Burgarella JC, Lanier TC, Hamann DD, Wu MC. 1985b. Gel strength development during heating of surimi in combination with egg white or whey protein concentrate. J Food Sci 50:1595-7.
22. Calhoun CM, Eilert SJ, Mandigo RW. 1996. Connective tissue/acidic phosphate preblend effects on reduced-fat frankfurters. J Food Sci 61:459-64.
23. Camou JP, Sebranek JG. 1990. Effect of nonmeat proteins on gelation properties of porcine muscle proteins. J Muscle Foods 2:149-63.
24. Camou JP, Sebranek JG. 1991. Gelation characteristics of muscle proteins from pale, soft, exudative PSE pork. Meat Sci 30:207-20.
25. Camou JP, Sebranek JG, Olson DG. 1989. Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels. J Food Sci 54:850-4.
26. Carballo J, Fernández P, Barreto G, Solas MT, Jiménez Colmenero F. 1996. Characteristics of high- and low-fat bologna sausages as affected-by final internal cooking temperature and chilling storage. J Sci Food Agric 72:40-8.
27. Cardoso C, Mendes R, Nunes ML. 2007. Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres. Int J Food Sci Technol 42:1257-64.
28. Cavestany M, Jimenez Colmenero F, Solas MT, Carballo J. 1994. Incorporation of sardine surimi to bologna sausage containing different fat levels. Meat Sci 38:27-37.
29. Chan JK, Gill TA, Paulson AT. 1992. Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal setting. J Food Sci 57:906-12.
30. Chang HS, Feng Y, Hultin HO. 2001a. Role of pH in gel formation of washed chicken breast muscle at low ionic strength. J Food Biochem 25:439-57.
31. 2/sodium pyrophosphate on chicken breast muscle myosin solubilization and gelation. J Food Biochem 25:459-74.
32. Chang-Lee MV, Lampila LE, Crawford DL. 1990. Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength. J Food Sci 55:83-6.
33. Chapleau N, Jung S, De Lamballerie-Anton M. 2000. High pressure effects on myofibrillar proteins. High Press Res 19:61-8.
34. Chawla SP, Venugopal V, Nair PM. 1996. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicas) under mild acidic conditions. J Food Sci 61:362-7, 371.
35. Cheftel JC, Culioli J. 1997. Effects of high pressure on meat: a review. Meat Sci 46:211-34.
36. Chen HH, Xu SY, Zhang W. 2007. Interaction between flaxseed gum and meat protein. J Food Eng 80:1051-9.
37. Chen JS, Lee CM, Carpo C. 1993. Linear programming and response surface methodology to optimize surimi gel texture. J Food Sci 58:535-8.
38. Chen YC, Wang CH, Lai LS, Lin KW. 2003. Rheological properties of chitosan and its interaction with porcine myofibrillar proteins as influenced by chitosan's degree of deacetylation and concentration. J Food Sci 68:826-31.
39. Chin KB, Go MY, Xiong YL. 2009a. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein. Food Res Int 42:941-8.
40. Chin KB, Go MY, Xiong YL. 2009b. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation. Meat Sci 81:565-72.
41. Chung KH, Lee CM. 1990. Relationships between physicochemical properties of nonfish protein and textural properties of protein incorporated surimi gel. J Food Sci 55:972-5, 988.
42. Clark KA, McElhinny AS, Beckerle MC, Gregorio CC. 2002. Striated cell cytoarchitecture: an intricate web of form and function. Annu Rev Cell Dev Biol 18:637-706.
43. Claus JR, Hunt MC, Kastner CL. 1989. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J Muscle Foods 1:1-21.
44. Claus JR, Hunt MC, Kastner CL, Kropf DH. 1990. Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics. J Food Sci 55:338-41.
45. Cofrades S, Careche M, Carballo J, Jiménez Colmenero F. 1997. Thermal gelation of chicken, pork and hake (Merluccius merluccius) L actomyosin. Meat Sci 47:157-66.
46. Cofrades S, López-López I, Solas MT, Bravo L, Jiménez-Colmenero F. 2008. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci 79:767-76.
47. Comfort S, Howell NK. 2003. Gelation properties of salt soluble meat protein and soluble wheat protein mixtures. Food Hydrocoll 17:149-59.
48. Damodaran S. 1989. Interrelationship of molecular and functional properties of food proteins. In: Kinsella JE, Soucie WG, editors. Food proteins. Champaign, Ill. The American Oil Chemists' Society. p 21-51.
49. De Jong GAH, Koppelman SJ. 2002. Transglutaminase catalyzed reactions: impact on food applications. J Food Sci 67:2798-806.
50. Doerscher DR, Briggs JL, Lonergan SM. 2003. Effects of pork collagen on thermal and viscoelastic properties of purified myofibrillar protein gels. Meat Sci 66:181-8.
51. Dondero M, Figueroa V, Morales X, Curotto E. 2006. Transglutaminase effects on gelation capacity of thermally induced beef protein gels. Food Chem 99:546-54.
52. Egbert WR, Huffman DL, Chen CM, Dylewski DP. 1991. Development of low-fat ground beef. Food Technol 45:64-73.
53. Egelandsdal B, Fretheim K, Samejima K. 1986. Dynamic rheological measurements on heat-induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate. J Sci Food Agric 37:915-26.
54. Feiner G. 2006. Meat products handbook, practical science and technology. Boca Raton, Fla. CRC Press. LLC. 648 p.
55. Feng J, Xiong YL. 2003. Interaction and functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins. J Food Sci 68:803-9.
56. Feng J, Xiong YL, Mikel WB. 2003. Effects of thermally/enzymatically modified soy proteins on textural properties of pork frankfurters. J Food Sci 68:1220-4.
57. Feng Y, Hultin HO. 2001. Effect of pH on the rheological and structural properties of water-washed chicken-breast muscle at physiological ionic strength. J Agric Food Chem 49:3927-35.
58. Fernández-Martín F, Fernández P, Carballo J, Jiménez-Colmenero F. 1997. Pressure/heat combinations on pork meat batters: protein thermal behavior and product rheological properties. J Agric Food Chem 45:4440-5.
59. Fernández-Martín F, López-López I, Cofrades S, Jiménez-Colmenero F. 2009. Influence of adding sea spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association. Meat Sci 83:209-17.
60. Ferry JD. 1948. Protein gels. Adv Protein Chem 4:1-78.
61. Foegeding EA, Allen CE, Dayton WR. 1986. Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels. J Food Sci 51:104-8, 112.
62. Foegeding EA, Lanier TC. 1989. The contribution of nonmuscle protein foods. In: Phillips RD, Finley JW, editors. Protein quality and the effects of processing. New York Marcel Dekker, Inc. p 331-43.
63. Foegeding EA, Ramsey SR. 1986. Effect of gums on low-fat meat batters. J Food Sci 51:33-46.
64. Ford AL, Jones PN, Macfarlane JJ, Schmidt GR, Turner RH. 1978. Binding of meat pieces: objective and subjective assessment of restructured steakettes containing added myosin and/or sarcoplasmic protein. J Food Sci 43:815-8.
65. Fretheim K, Egelandsdal B, Harbitz O, Samejima K. 1985. Slow lowering of pH induces gel formation of myosin. Food Chem 18:169-78.
66. Fretheim K, Samejima K, Egelandsdal B. 1986. Myosins from red and white bovine muscles: part 1-gel strength elasticity and water-holding capacity of heat-induced gels. Food Chem 22:107-21.
67. Galazka VB, Dickinson E, Leward DA. 2000. Influence of high pressure processing on protein solutions and emulsions. Curr Opin Colloid Interface Sci 5:182-7.
68. Galazka VB, Ledward DA. 1998. High pressure effects on biopolymers. In: Hill SE, Ledward DA, Mitchell JR, editors. Functional properties of food macromolecules. Gaithersburg, Md. Aspen Publishers Inc, p 278-301.
69. Garcia-Garcia E, Totosaus A. 2008. Low-fat sodium-reduced sausages: effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach. Meat Sci 78:406-13.
70. Gill TA, Conway JT. 1989. Thermal aggregation of cod (Gadus morhua) muscle proteins using l-ethyl-3-3-dimethylaminopropyl carbodiimide as a zero length crosslinker. Agric Biol Chem 53:2553-62.
71. Gómez-Guillén C, Borderìás AJ, Montero P. 1997. Thermal gelation properties of two different composition sardine (Sardine pilchardus) muscles with addition of nonmuscle proteins and hydrocolloids. Food Chem 58:81-7.
72. Gordon A, Barbut S. 1992. Mechanisms of meat batter stabilization: a review. Crit Rev Food Sci Nutr 32:299-332.
73. Gregg LL, Claus JR, Hackney CR, Marriot NG. 1993. Low fat, high added water bologna from massaged, minced batter. J Food Sci 58:259-64.
74. Hamann DD, Amato PM, Wu MC, Foegeding EA. 1990. Inhibition of modori gel weakening in surimi by plasma hydrolysate and egg white. J Food Sci 55:665-9, 795.
75. Hand LW, Hollingsworth CA, Mandingo RW. 1987. Effects of preblending, reduced fat and salt levels on frankfurter characteristics. J Food Sci 52:1149-51.
76. Hennigar CJ, Buck EM, Hultin HO, Peleg M, Vareltzis K. 1989. Mechanical properties of fish and beef gels prepared with and without washing and sodium chloride. J Food Qual 12:155-6.
77. Hermansson AM. 1979. Aggregation and denaturation involved in gel formation. In: Pour-El A. editor. Functionality and protein structure. Washington, D.C. American Chemical Society. p 81-103.
78. Hermansson AM, Harbitz O, Langton M. 1986. Formation of two types of gels from bovine myosin. J Sci Food Agric 37:69-84.
79. Herrero AM, Cambero MI, Ordóñez JA, De La Hoz L, Carmona P. 2008. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics. Food Chem 109:25-32.
80. Hite BH. 1899. The effect of pressure in the preservation of milk. Bull West Virginia Univ Agric Exp Stn 58:15-35.
81. Hongsprabhas P, Barbut S. 1999. Use of cold-set whey protein gelation to improve poultry meat batters. Poultry Sci 78:1074-8.
82. Ikeuchi Y, Tanji H, Kim K, Suzuki A. 1992. Dynamic rheological measurements on heat-induced pressurized myosin gels. J Agric Food Chem 40:1751-5.
83. Ionescu A, Aprodu I, Daraba A, Porneala L. 2008. The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Sci 79:278-84.
84. Ishioroshi M, Samejima K, Tsutomu Y. 1981. Further studies on the roles of the head and tail regions of the myosin molecule in heat-induced gelation. J Food Sci 47:114-20.
85. Ishioroshi M, Samejima K, Yasui T. 1979. Heat-induced gelation of myosin: factors of pH and salt concentrations. J Food Sci 44:1280-4.
86. Iwabuchi S, Yamauchi F. 1987a. Determination of glycinin and β-conglycinin in soybean proteins by immunological methods. J Agric Food Chem 35:200-5.
87. Iwabuchi S, Yamauchi F. 1987b. Electrophoretic analysis of whey proteins present in soybean globulin fractions. J Agric Food Chem 35:205-9.
88. Iwasaki T, Noshiroya K, Saitoh N, Okano K, Yamamoto K. 2006. Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty. Food Chem 95:474-83.
89. Jiang ST, Hsieh JF, Ho ML, Chung YC. 2000. Microbial tranglutaminase affects gel properties of gold threadfin bream and pollack surimi. J Food Sci 65:694-9.
90. Jiang ST, Leu SZ, Tsai GJ. 1998. Cross-linking of mackerel surimi actomyosin by microbial transglutaminase and ultraviolet irradiation. J Agric Food Chem 46:5278-82.
91. Jiménez Colmenero F. 2002. Muscle protein gelation by combined use of high pressure/temperature. Trends Food Sci Technol 13:22-30.
92. Jiménez Colmenero F, Fernández P, Carballo J, Fernández-Martín F. 1998. High-pressure-cooked low-fat pork and chicken batters as affected by salt level and cooking temperature. J Food Sci 63:656-9.
93. Kachanechai T. Jantawat P, Pichyangkura R. 2008. The influence of chitosan on physico-chemical properties of chicken salt-soluble protein gel. Food Hydrocoll 22:74-83.
94. Kaminer B. 1966. Myosin filamentogenesis: effects of pH and ionic concentration. J Mol Biol 20:391-401.
95. Kang IS, Lanier TC. 1999. Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors. J Food Sci 64:842-6.
96. Ke S, Hultin HO. 2005. Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein. J Food Sci 70:E1-6.
97. Kijowski J. 2001. Muscle proteins. In: Sikorski ZE, editor. Chemical and functional properties of food proteins. Lancaster, Pa. Technomic Publishing Co. Inc. p 233-69.
98. Kim SH, Carpenter JA, Lanier TC, Wicker L. 1993. Polymerization of beef actomyosin induced by transglutaminase. J Food Sci 58:473-4, 491.
99. Knipe CL, Olson DG, Rust RE. 1985. Effect of selected inorganic phosphates, phosphate levels, and reduced sodium chloride levels on protein solubility, stability, and pH of meat emulsion. J Food Sci 50:1010-3.
100. Kong CS, Ogawa H, Iso N. 1999a. Compression properties of fish-meat gel as affected by gelatinization of added starch. J Food Sci 64:283-6.
101. Kong CS, Ogawa H, Iso N. 1999b. Temperature dependency of compression properties of fish-meat gel as affected by added starch. J Food Sci 64:1048-51.
102. Kong CS, Tashiro Y, Ogawa H. 2001. Elastic modulus of surimi protein and starch in fish-meat gel with added starch pregelatinized at two temperatures. J Food Sci 66:1138-42.
103. Ko WC. 1996. Effect of high pressure on gelation of meat paste and inactivation of actomyosin Ca-ATPase prepared from Milkfish. Fisheries Sci 62:101-4.
104. Kuraishi C, Sakamoto J, Yamazaki K, Sosa Y, Kuhara C, Soeda T. 1997. Production of restructured meat using microbial transglutaminase without salt or cooking. J Food Sci 62:88-90, 515.
105. Kurth L, Rogers PJ. 1984. Transglutaminase catalyzed cross-linking of myosin to soy protein, casein, and gluten. J Food Sci 49:573-6, 589.
106. Lanier TC, Lin TS, Hamann DD, Thomas FB. 1981. Effects of alkaline protease in minced fish on texture of heat processed gels. J Food Sci 46:1643-7.
107. Lan YH, Novakofski J, McCusker RH, Brewer MS, Carr TR, McKeith FK. 1995a. Thermal gelation of pork, beef, fish, chicken, and turkey muscles as affected by heating rate and pH. J Food Sci 60:936-40, 945.
108. Lan YH, Novakofski J, McCusker RH, Brewer MS, Carr TR, McKeith FK. 1995b. Thermal gelation properties of protein fractions from pork and chicken breast muscles. J Food Sci 60:742-7.
109. Lee CM. 1984. Surimi processing technology. Food Technol 38:69-80.
110. Lee CM. 1986. Surimi manufacturing and fabrication of surimi-based products. Food Technol 40:115-24.
111. Lee CM, Whiting RC, Jenkins RK. 1987. Texture and sensory evaluations of frankfurters made with different formulations and processes. J Food Sci 52:896-900.
112. Lee HG, Lanier TC, Hamann DD, Knopp JA. 1997. Transglutaminase effects on low-temperature gelation of fish proteins sols. J Food Sci 62:20-3.
113. Lefévre F, Fauconneau B, Ouali A, Culioli J. 1998. Thermal gelation of brown trout myofibrils: effect of muscle type, heating rate and protein concentration. J Food Sci 63:299-304.
114. Lesiów T, Xiong YL. 2001a. Gelation properties of poultry myofibrillar proteins and comminuted poultry meat: effect of protein concentration, pH and muscle type: a review. Fleischwirtschaft 4:39-44.
115. Lesiów T, Xiong YL. 2001b. Mechanism of rheological changes in poultry myofibrillar proteins during gelation: a review. Poultry Avian Biol Rev 12:137-49.
116. Lesiów T, Xiong YL. 2003. Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Sci 64:399-403.
117. Li JY, Yeh AI. 2003. Effects of starch properties on rheological characteristics of starch/meat complexes. J Food Eng 57:287-94.
118. Lin KW, Huang HY. 2003. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci 65:749-55.
119. Liu G, Xiong YL. 1996. Contribution of lipid and protein oxidation to rheological differences between chicken white and red muscle myofibrillar proteins. J Agric Food Chem 44:779-84.
120. Liu G, Xiong YL. 1997. Gelation of chicken muscle myofibrillar proteins treated with protease inhibitors and phosphates. J Agric Food Chem 45:3437-42.
121. Liu G, Xiong YL. 2000a. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin. J Agric Food Chem 48:624-30.
122. Liu G, Xiong YL. 2000b. Thermal transitions and dynamic gelling properties of oxidatively modified myosin, β-lactoglobulin, soy 7S globulin and their mixtures. J Sci Food Agric 80:1728-34.
123. Liu G, Xiong YL, Butterfield DA. 2000. Chemical, physical, and gel-forming properties of oxidized myofibrillar, whey, and soy protein isolates. J Food Sci 65:811-8.
124. Liu R, Zhao SM, Xiong SB, Xie BJ, Liu HM. 2007. Studies on fish and pork paste gelation by dynamic rheology and circular dichroism. J Food Sci 72:399-403.
125. Liu R, Zhao SM, Xiong SB, Xie BJ, Qin LH. 2008. Role of secondary structures in the gelation of porcine myosin at different pH values. Meat Sci 80:632-9.
126. Lou X, Wang C, Xiong YL, Wang B, Mims SD. 2000. Gelation of paddlefish (Polyodon spathula) surimi under different heating conditions. J Food Sci 65:394-8.
127. Lund MN, Lametsch R, Hviid MS, Jensen ON, Skibsted LH. 2007a. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci 77:295-303.
128. Lund MN, Luxford C, Skibsted LH, Davies MJ. 2007b. Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links. Biochem J 410:565-74.
129. MacFarlane JJ, McKenzie YJ, Turner RH. 1984. Binding of comminuted meat: effect of high pressure. Meat Sci 10:307-20.
130. Maruyama K. 1985. Myofibrillar cytoskeletal proteins of vertebrate striated muscle. In: Lawrie R, editor. Developments in meat science. Vol. 3. London Elsevier Applied Science Publisher. p 25-50.
131. Matulis RJ, McKeith FK, Sutherland JW, Brewer MS. 1995. Sensory characteristics of frankfurters as affected by fat, salt and pH. J Food Sci 60:42-7.
132. McCormick RJ. 1994. Structure and properties of tissue. In: Kinsman DM, Kotula AW, Breidenstein BC, editors. Muscle foods. New York Chapman and Hall Inc. p 25-62.
133. Messens W, Van Camp J, Huyghebaert A. 1997. The use of high pressure to modify the functionality of food proteins. Trends Food Sci Technol 8:107-12.
134. Montejano JG, Hamann DD, Lanier TC. 1984. Thermally induced gelation of selected comminuted muscle systems: rheological changes during processing, final strengths, and microstructure. J Food Sci 49:1496-505.
135. Montero P, Pérez-Mateos M, Solas T. 1997. Comparison of different gelation methods using washed sardine (Sardina pilchardus) mince: effects of temperature and pressure. J Agric Food Chem 45:4612-8.
136. Montero P, Solas T, Pérez-Mateos M. 2001. Pressure induced gel properties of fish mince with ionic and non-ionic gums added. Food Hydrocoll 15:185-94.
137. Muguruma M, Tsuruoka K, Katayama K, Erwanto Y, Kawahara S, Yamauchi K, Sathe SK, Soeda T. 2003. Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Sci 63:191-7.
138. Nakamura T, Utsumi S, Mori T. 1984. Network structure formation in thermally induced gelation of glycinin. J Agric Food Chem 32:349-52.
139. Ngapo TM, Wilkinson BHP, Chong R. 1996a. 1, 5-Glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures. Meat Sci 42:3-13.
140. Ngapo TM, Wilkinson BHP, Chong R. 1996b. Ultrastructural changes of mofibrillar protein gelled with 1, 5-glucono-δ-lactone at chilled temperatures. Meat Sci 42:15-23.
141. Nio N, Motoki M, Takinami K. 1986. Gelation mechanism of protein solution by transglutaminase. Agric Biol Chem 50:851-5.
142. Nonaka M, Tanaka H, Okiyama A. 1989. Polymerization of several proteins by a Ca2+-independent transglutaminase derived from microorganisms. Agric Biol Chem 53:2619-23.
143. Nonaka M, Toiguchi S, Skamoto H, Kawajiri H, Soeda T, Motoki M. 1994. Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels. Food Hydrocoll 8:1-8.
144. O'Neill E, Morrissey PA, Mulvihill DM. 1993. Heat-induced gelation of actomyosin. Meat Sci 33:61-74.
145. Ooizumi T, Xiong YL. 2004. Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems. J Agric Food Chem 52:4303-7.
146. Ooizumi T, Xiong YL. 2006. Identification of cross-linking site(s) of myosin heavy chains in oxidatively stressed chicken myofibrils. J Food Sci 71:C196-9.
147. Park D, Xiong YL, Alderton AL, Ooizumi T. 2006. Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. J Agric Food Chem 54:4445-51.
148. Park HK, Ito T, Fukazawa T. 1975. Comparison between normal and PSE porcine muscle in the extractability of myosin B and in the rheological properties of those sausages. Jpn J Zootech Sci 46:360-6.
149. Park JW. 1994. Functional protein additives in surimi gels. J Food Sci 59:525-7.
150. Paredi ME, Davidovich LA, Crupkin M. 1999. Thermally induced gelation of squid (Illex argentines) actomyosin. Influence of sexual maturation. J Agric Food Chem 47:3592-5.
151. Parkington JK, Xiong YL, Blanchard SP, Xiong S, Wang B, Srinivasan S, Froning GW. 2000. Chemical and functional properties of oxidativelymodified beef heart surimi stored at 2 °C. J Food Sci 65:428-33.
152. Peng IC, Dayton WR, Quass DW, Allen CE. 1982a. Investigations of soybean 11S protein and myosin interaction by solubility, turbidity, and titration studies. J Food Sci 47:1976-83.
153. Peng IC, Dayton WR, Quass DW, Allen CE. 1982b. Studies on the subunits involved in the interaction of soybean 11S protein and myosin. J Food Sci 47:1984-90, 1994.
154. Pérez-Mateos M, Hurtado JL, Montero P, Fernández-Martín F. 2001. Interactions of κ-carrageenan plus other hydrocolloids in fish myosystem gels. J Food Sci 66:838-43.
155. Pérez-Mateos M, Montero P. 1997a. High-pressure-induced gel of sardine (Sardina pilchardus) washed mince as affected by pressure-time-temperature. J Food Sci 62:1183-8.
156. Pérez-Mateos M, Montero P. 1997b. Rheological and biochemical characteristics of high-pressure and heat-induced gels of blue whiting (Micromesistious poutassou) muscle proteins. J Agric Food Chem 45:44-9.
157. Petruccelli S, Añón MC. 1995. Soy protein isolate components and their interactions. J Agric Food Chem 43:1762-67.
158. Pietrasik Z. 2003. Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase. Meat Sci 63:317-24.
159. Pietrasik Z, Li-Chan ECY. 2002. Binding and textural properties of beef gels as affected by protein, k-carrageenan and microbial transglutaminase addition. Food Res Int 35:91-8.
160. Pietrasik Z, Jarmoluk A, Shand PJ. 2007. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT Food Sci Technol 40:915-20.
161. Raharjo S, Dexter DR, Worfel RC, Sofos JN, Solomon MB, Shults GW, Schmidt GR. 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. J Food Sci 59:471-3.
162. Ramírez JA, Barrera M, Morales OG, Vázquez M. 2002. Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein. Food Hydrocoll 16:11-6.
163. Ramírez-Suárez JC, Xiong YL, Wang B. 2001. Transglutaminase cross-linking of bovine cardiac myofibrillar proteins and its effect on protein gelation. J Muscle Foods 12:85-96.
164. Ramírez-Suárez JC, Xiong YL. 2002. Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation. J Food Sci 67:2885-91.
165. Ramírez-Suárez JC, Xiong YL. 2003. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Sci 65:899-907.
166. Ramírez-Suárez JC, Addo K, Xiong YL. 2005. Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Res Int 38:1143-9.
167. Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. 2007. Opportunities and challenges in high-pressure processing of foods. Crit Rev Food Sci Nutr 47:69-112.
168. Riebroy S, Benjakul S, Visessanguan W, Erikson U, Rustad T. 2008. Comparative study on acid-induced gelation of myosin from Atlantic cod (Gadus morhua) and burbot (Lota lota). Food Chem 109:42-53.
169. Riebroy S, Benjakul S, Visessanguan W, Erikson U, Rustad T. 2009. Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota). Food Hydrocoll 23:26-39.
170. Robe GH, Xiong YL. 1993. Dynamic rheological studies on salt-soluble proteins from three porcine muscles. Food Hydrocoll 7:137-46.
171. Robson AM. 1995. Myofibrillar and cytoskeletal structures and proteins in mature skeletal muscle cells. In: Quali A, Demeyer DI, Smulders FJ, editors. Expression of tissue proteinase and regulation of protein degradation as related to meat quality. Utrecht, Netherlands ECCEAMST. p 267-88.
172. Rowe LJ, Maddock KR, Lonergan SM, Huff-Lonergan E. 2004. Influence of early postmortem protein oxidation on beef quality. J Anim Sci 82:785-93.
173. Saio K, Watanabe T. 1978. Differences in functional properties of 7S and 11S soybean proteins. J Text Stud 9:135-57.
174. Sakamoto H, Kumazawa Y, Motoki M. 1994. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J Food Sci 59:866-71.
175. Sakamoto H, Kumazawa Y, Toiguchi S, Seguro K, Soeda T, Motoki M. 1995. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture. J Food Sci 60:300-4.
176. Samejima K, Hashimoto Y, Yasui T, Fukazawa T. 1969. Heat gelling properties of myosin, actin, actomyosin and myosin-subunits in a saline model system. J Food Sci 34:242-5.
177. Samejima K, Ishioroshi M, Yasui T. 1981. Relative roles of the head and tale portions of the molecule in heat-induced gelation of myosin. J Food Sci 46:1412-8.
178. Samejima K, Ishioroshi M, Yasui T. 1982. Heat induced gelling properties of actomyosin: effect of tropomyosin and troponin. Agric Biol Chem 46:535-40.
179. Sano T, Noguchi SF, Tsuchiya T, Matsumoto JJ. 1988. Dynamic viscoelastic behavior of natural actomyosin and myosin during thermal gelation. J Food Sci 53:924-8.
180. Sano T, Noguchi SF, Tsuchiya T, Matsumoto JJ. 1989a. Role of F-actin in thermal gelation of fish actomyosin. J Food Sci 54:800-4.
181. Sano T, Noguchi SF, Matsumoto JJ, Tsuchiya T. 1989b. Dynamic viscoelastic behavior of F-actin on heating. J Food Sci 54:231-2.
182. Shand PJ, Sofos JN, Schmidt GR. 1994. Kappa-carrageenan, sodium chloride, and temperature affect yield and texture of structured beef rolls. J Food Sci 59:282-7.
183. Sharp A, Offer G. 1992. The mechanism of formation of gels from myosin molecules. J Sci Food Agric 58:63-73.
184. Siegel DG, Schmidt GR. 1979a. Crude myosin fractions as meat binder. J Food Sci 44:1129-31.
185. Siegel DG, Schmidt GR. 1979b. Ionic, pH, and temperature effects on the binding ability of myosin. J Food Sci 44:1686-98.
186. Smith DM. 2001. Functional properties of muscle proteins in processed poultry products. In: Sams AR, editor. Poultry meat processing. Boca Raton, Fla. CRC Press.
187. Smith AB, O'Neill E. 1997. Heat-induced gelation properties of surimi from mechanically separated chicken. J Food Sci 62:326-30.
188. Smith DM, Alvarez VB, Morgan RG. 1988. A generalized model for predicting heat-induced chicken myofibrillar protein gel strength. J Food Sci 53:359-62.
189. Srinivasan S, Xiong YL. 1996. Gelation of beef heart surimi as affected by antioxidants. J Food Sci 61:707-11.
190. Srinivasan S, Hultin HO. 1997. Chemical, physical, and functional properties of cod proteins modified by a nonenzymic free-radical-generating system. J Agric Food Chem 45:310-20.
191. Stabursvik E, Fretheim K, Frøystein T. 1984. Myosin denaturation in pale, soft, and exudative PSE porcine muscle tissue as studied by differential scanning calorimetry. J Sci Food Agric 35:240-4.
192. Stone DW, Stanley AP. 1992. Mechanisms of fish muscle gelation. Food Res Int 25:381-8.
193. Stone AP, Stanley DW. 1994. Muscle protein gelation at low ionic strength. Food Res Int 27:155-63.
194. Suzuki T, MacFarlane JJ. 1984. Modification of the heat-setting characteristics of myosin by pressure treatment. Meat Sci 11:263-74.
195. Tammatinna A, Benjakul S, Visessanguan W, Tanaka M. 2007. Gelling properties of white shrimp Penaeus vannamei meat as influenced by setting condition and microbial transglutaminase. LWT Food Sci Technol 40:1489-97.
196. Theno DM, Schmidt GR. 1978. Microstructural comparisons of three commercial frankfurters. J Food Sci 43:845-8.
197. Torley PJ, Young OA. 1995. Rheological changes during isothermal holding of salted beef homogenates. Meat Sci 39:23-34.
198. Totosaus A, Alfaro-Rodríguez RH, Pérez-Chabela ML. 2004. Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts. Int J Food Sci Nutr 55:371-80.
199. Trespalacios P, Pla R. 2007. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem 100:264-72.
200. Trout GR, Schmidt GR. 1984. Effect of phosphate type and concentration, salt level, and method of preparation on binding in restructured beef rolls. J Food Sci 49:687-94.
201. Trout GR, Schmidt GR. 1986. Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type. J Food Sci 51:1416-23.
202. Truong VD, Clare DA, Catignaini GL, Swaisgood HE. 2004. Cross-linking and rheological changes of whey proteins treated with transglutaminase. J Agric Food Chem 52:1170-6.
203. Tsujioka E, Ehara T, Kanzawa N, Noguchi S, Tsuchiya T. 2005. Effects of additives on the thermal gelation of Japanese common squid natural actomyosin. Fish Sci 71:688-90.
204. Utsumi S, Kinsella JE. 1985. Forces involved in soy protein gelation: effects of various reagents on the formation, hardness, and solubility of heat-induced gels made from 7S, 11S, and soy isolate. J Food Sci 50:1278-82.
205. Utsumi S, Inaba H, Mori T. 1981. Heterogeneity of soybean glycinin. Phytochemistry 20:585-9.
206. Venugopal V, Kakatkar A, Bongirwar DR, Karthikeyan M, Mathew S, Shamasundar BA. 2002. Gelation of shark meat under mild acidic conditions: physicochemical and rheological characterization of the gel. J Food Sci 67:2681-6.
207. Verbeken D, Neirinck N, Van Der Meeren P, Dewettinck K. 2005. Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Sci 70:161-6.
208. Visessanguan W, Benjakul S, An H. 2000. Porcine plasma proteins as a surimi protease inhibitor: effects on actomyosin gelation. J Food Sci 65:607-11.
209. Wang SF, Smith DM, Steffe JF. 1990. Effect of pH on the dynamic rheological properties of chicken breast salt-soluble proteins during heat-induced gelation. Poultry Sci 69:2220-7.
210. Weerasinghe VC, Morrissey MT, Chung YC, An H. 1996. Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi. J Food Sci 61:367-71.
211. Westphalen AD, Briggs JL, Lonergan SM. 2005. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Sci 70:293-9.
212. Westphalen AD, Briggs JL, Lonergan SM. 2006. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation. Meat Sci 72:697-703.
213. Wilding P, Hedges N, Lillford P. 1986. Salt-induced swelling of meat: the effect of storage time, pH, ion-type, and concentration. Meat Sci 18:55-75.
214. Wu MG, Xiong YL, Chen J, Tang XY, Zhou GH. 2009. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. J Food Sci 74:E207-17.
215. Wu JQ, Hamann DD, Foegeding EA. 1991. Myosin gelation kinetic study based on rheological measurements. J Agric Food Chem 39:229-36.
216. Xiong YL. 1992. Thermally induced interactions and gelation of combined myofibrillar proteins from white and red broiler muscles. J Food Sci 57:581-5.
217. Xiong YL. 1993. A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. J Food Biochem 16:217-27.
218. Xiong YL. 1994. Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. CRC Crit Rev Food Sci Nutr 34:293-320.
219. Xiong YL. 1997. Structure-Functionality relationships of muscle proteins. In: Damodaran S, Paraf A. edirors. Food proteins and their applications. New York Marcel Dekker Inc. p 341-92.
220. Xiong YL. 2007. Meat binding: emulsions and batters. In: Osburn WN, Sebranek JG, Schultz Kaster CM, editors. Meat processing technology series. Savoy, Ill. American Meat Science Assn. p 1-28.
221. Xiong YL, Agyare KK, Addo K. 2008. Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Sci 80:535-44.
222. Xiong YL, Blanchard SP. 1993. Viscoelastic properties of myofibrillar-polysaccharide composite gels. J Food Sci 58:164-7.
223. Xiong YL, Blanchard SP. 1994. Myofibrillar protein gelation: viscoelastic changes related to heating procedures. J Food Sci 59:734-8.
224. Xiong YL, Blanchard SP, Ooizumi T, Ma Y. 2010. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. J Food Sci 75:C215-21.
225. Xiong YL, Brekke CJ. 1991. Protein extractability and thermally induced gelation properties of myofibrils isolated from pre-rigor and post-rigor chicken muscles. J Food Sci 56:210-5.
226. Xiong YL, Decker EA, Robe GH, Moody WG. 1993. Gelation of crude myofibrillar protein isolated from beef heart under antioxidative conditions. J Food Sci 58:1241-4.
227. Xiong YL, Park D, Ooizumi T. 2009. Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments. J Agric Food Chem 57:153-9.
228. Yamamoto K, Yoshida T, Iwasaki T. 2002. Hydrostatic pressure-induced solubilization and gelation of chicken myofibrils. Prog Biotechnol 19:461-8.
229. Yasui T, Ishioroshi M, Nakano H, Samejima K. 1979. Changes in shear modulus, ultrastructure, and spin-spin relaxation times of water associated with heat-induced gelation of myosin. J Food Sci 44:1201-11.
230. Yasui T, Ishioroshi M, Samejima K. 1980. Heat-induced gelation of myosin in the presence of actin. J Food Biochem 4:61-78.
231. Yasui T, Fukasawa T, Takahashi K, Sakanishi M, Hashimoto Y. 1964a. Specific interactions of inorganic polyphosphates with myosin B. J Agric Food Chem 12:399-404.
232. Yasui T, Sakanishi M, Hashimoto Y. 1964b. Effect of inorganic polyphosphates on the solubility and extractability of myosin B. J Agric Food Chem 12:392-9.
233. Yoo B, Lee CM. 1993. Rheological relationships between surimi sol and gel as affected by ingredients. J Food Sci 58:880-3.
234. Yoon WB, Park JW, Kim BY. 1997a. Surimi-starch interactions based on mixture design and regression models. J Food Sci 62:555-60.
235. Yoon WB, Park JW, Kim BY. 1997b. Linear programming in blending various components of surimi seafood. J Food Sci 62:561-7.
236. Ziegler GR, Foegeding EA. 1990. The gelation of proteins. Adv Food Nutr Res 34:203-98.