Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase

Meat Science

Volumn 93, Issue 3, 2013, Pages 533-537

  Zhang, Fenghui ^a   Fang, Ling ^a   Wang, Chenjie ^a   Shi, Liu ^a   Chang, Tong ^a   Yang, Hong ^a,b,c   Cui, Min ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b National R and D Branch Center for Conventional Freshwater Fish Processing   (China)

^c Aquatic Product Engineering and Technology Research Center of Hubei Province   (China)

Author keywords

Color; Gel strength; Starch; Storage modulus; Surimi beef gel

Indexed keywords

COLOR PROPERTIES; CORN STARCH; GEL STRENGTHS; MICROBIAL TRANSGLUTAMINASE; POTATO STARCHES; RHEOLOGICAL PROPERTY; SOL-GEL TRANSITIONS; TAPIOCA STARCH;

COLOR; ELASTIC MODULI; MEATS; RHEOLOGY; SOL-GELS;

STARCH;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

BACTERIAL PROTEIN; MUSCLE PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; STARCH;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; COOKING; CROP; FISH; FLOW KINETICS; GEL; MAIZE; MANIHOT; MEAT; POTATO; SEA FOOD;

ANIMALS; BACTERIAL PROTEINS; CATTLE; COLOR; COOKING; CROPS, AGRICULTURAL; FISHES; GELS; MANIHOT; MEAT PRODUCTS; MUSCLE PROTEINS; RHEOLOGY; SEAFOOD; SOLANUM TUBEROSUM; STARCH; TRANSGLUTAMINASES; ZEA MAYS;

EID: 84870722006     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.013     Document Type: Article

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