Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 244-254

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

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

glucan; Chicken breast meat; Color; High pressure processing; Oxidation

Indexed keywords

APPLIED PRESSURE; CHICKEN BREAST; COLOR CHARACTERISTICS; GEL-TYPE; HIGH MOLECULAR WEIGHT; HIGH PRESSURE; HIGH PRESSURE PROCESSING; LIPID OXIDATION; LOW MOLECULAR WEIGHT; MEAT PRODUCTS; OXIDATIVE STABILITY; READY-TO-EAT; SALT ADDITION; SALT CONTENT; SARCOPLASMIC PROTEIN; SDS PAGE; SODIUM TRIPOLYPHOSPHATE;

ANIMALS; COLOR; HIGH PRESSURE EFFECTS; MEATS; MOLECULAR WEIGHT; OXIDATION; SODIUM CHLORIDE;

THERMAL PROCESSING (FOODS);

COLUMBA;

EID: 80955178937     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.04.007     Document Type: Article

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