Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13026-13034

  Liu, Zelong ^a,b   Xiong, Youling L ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

cooking; hydration properties; marination; morphology; Muscle oxidation

Indexed keywords

HYDRATION PROPERTIES; LONGISSIMUS; MARINATION; MUSCLE STRUCTURES; MYOFIBRILS; PHASE-CONTRAST MICROSCOPY; PORK MUSCLE; PROTEIN OXIDATION; TRANSVERSE SHRINKAGE; TRYPTOPHAN FLUORESCENCE; ULTRASTRUCTURAL CHANGES; WATER BINDING;

AMINO ACIDS; COOKING; HYDRATION; MEATS; MORPHOLOGY; MUSCLE; OXIDATION; SODIUM CHLORIDE;

THERMAL PROCESSING (FOODS);

BRINE; HYDROXYL RADICAL; INORGANIC SALT; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; SKELETAL MUSCLE; SOLUTION AND SOLUBILITY; SWINE; ULTRASTRUCTURE;

ANIMALS; FOOD HANDLING; HOT TEMPERATURE; HYDROXYL RADICAL; MEAT; MUSCLE, SKELETAL; MUSCLE, STRIATED; MYOFIBRILS; OXIDATION-REDUCTION; OXIDATIVE STRESS; SALTS; SODIUM CHLORIDE; SOLUTIONS; SWINE; WATER;

EID: 84255186211     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2041017     Document Type: Article

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