Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1522-1528

  Lee, Hong C ^a   Chin, Koo B ^a  

^a Chonnam National University   (South Korea)

Author keywords

Dairy protein; Microbial transglutaminase; Quality characteristics; Reduced salt restructured pork ham

Indexed keywords

COOKING YIELD; MICROBIAL TRANSGLUTAMINASE; MOISTURE CONTENTS; PORK HAM; QUALITY CHARACTERISTIC; QUALITY CHARACTERISTICS; RH-CONTROLS; SALT LEVELS; SENSORY PROPERTIES; SHEAR VALUES; SODIUM CASEINATE; WHEY PROTEIN ISOLATE;

MEATS; PLANTS (BOTANY); PROTEINS;

QUALITY CONTROL;

EID: 79958771607     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02654.x     Document Type: Article

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