Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions

Meat Science

Volumn 90, Issue 1, 2012, Pages 185-193

  Hong, Geun Pyo ^a   Min, Sang Gi ^b   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

^b Konkuk University   (South Korea)

Author keywords

Calcium alginate; Emulsion; Functionality; Myofibrillar; Transglutaminase

Indexed keywords

CALCIUM ALGINATE; CREAMING STABILITY; EMULSIFYING CAPACITY; EMULSION PROPERTIES; FUNCTIONALITY; GELLING PROPERTIES; GELLING SYSTEMS; MICROBIAL TRANSGLUTAMINASE; MTG SYSTEM; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; PH VALUE; PHYSICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SOYBEAN OIL; TRANSGLUTAMINASES; VARIOUS PH;

ALGINATE; CALCIUM; EMULSIONS; GELATION; PH EFFECTS; PROTEINS; RHEOLOGY;

EMULSIFICATION;

GLYCINE MAX; SUS;

ALGINIC ACID; GLUCURONIC ACID; HEXURONIC ACID; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SOYBEAN OIL;

ANIMAL; ARTICLE; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; GEL; MEAT; METABOLISM; MUSCLE FIBRIL; SWINE;

ALGINATES; ANIMALS; EMULSIONS; FOOD ANALYSIS; FOOD HANDLING; GELS; GLUCURONIC ACID; HEXURONIC ACIDS; MEAT PRODUCTS; MYOFIBRILS; RHEOLOGY; SOYBEAN OIL; SWINE; TRANSGLUTAMINASES;

EID: 80053183936     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.023     Document Type: Article

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