The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 768-776

  Omana, Dileep A ^a   Plastow, Graham ^a   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Glucan; Biochemical properties; Chicken breast meat; High pressure processing

Indexed keywords

BIOCHEMICAL PROPERTIES; CHICKEN BREAST; DISULPHIDE BONDS; GEL FORMATION; HIGH PRESSURE; HIGH PRESSURE PROCESSING; HYDROPHOBIC INTERACTIONS; SODIUM TRIPOLYPHOSPHATE; SULFHYDRYL CONTENT; SULFHYDRYL GROUPS; TOTAL PROTEIN;

ANIMALS; GELS; HYDROPHOBICITY; MEATS; PROTEINS; SODIUM CHLORIDE;

THERMAL PROCESSING (FOODS);

BETA GLUCAN; SODIUM CHLORIDE; THIOL DERIVATIVE; TRIPOLYPHOSPHATE;

ARTICLE; BIOCHEMISTRY; CHEMICAL INTERACTION; CHICKEN MEAT; CONTROLLED STUDY; DENATURATION; DISULFIDE BOND; FOOD PROCESSING; GEL; HIGH PRESSURE PROCESSING; HIGH TEMPERATURE; HYDROPHOBICITY; NONHUMAN; PH; PRESSURE; SOLUBILITY;

EID: 79960160682     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.018     Document Type: Article

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