Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5435-5443

  Estévez, Mario ^a,b   Ventanas, Sonia ^b   Heinonen, Marina ^a   Puolanne, Eero ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

aminoadipic semialdehyde; glutamic semialdehyde; Frozen storage; Pork; Protein oxidation; Water holding capacity

Indexed keywords

FROZEN STORAGE; LONGISSIMUS; PLAUSIBLE MECHANISMS; PORCINE MUSCLES; PORK; PROTEIN CARBONYLATION; PROTEIN CARBONYLS; PROTEIN OXIDATION; WATER HOLDING CAPACITY;

CARBONYLATION; MEATS; MUSCLE; OXYGEN;

PROTEINS;

MUSCLE PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; MEAT; METHODOLOGY; PROTEIN CARBONYLATION; SKELETAL MUSCLE; SWINE;

ANIMALS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEIN CARBONYLATION; SWINE; WATER;

SUS;

EID: 79957961613     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104995j     Document Type: Article

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