Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2283-2290

  Promeyrat, A ^a   Daudin, J D ^a   Astruc, T ^a   Danon, J ^a   Gatellier, P ^a  

^a UR370 QuaPA   (France)

Author keywords

Antioxidants; Fibre type; Meat; Protein oxidation; Protein thermal denaturation

Indexed keywords

ANTIOXIDANT ENZYME; AQUEOUS SUSPENSIONS; LONGISSIMUS DORSI; MYOFIBRILLAR PROTEINS; PHYSICO-CHEMICAL CHANGES; PROTEIN OXIDATION; PROTEIN SURFACE HYDROPHOBICITIES; THERMAL DENATURATIONS;

ANTIOXIDANTS; HYDROPHOBICITY; MEATS; OXIDATION; PEROXIDES; PROTEINS; SUSPENSIONS (FLUIDS); TEXTILE FIBERS;

THERMAL PROCESSING (FOODS);

ALPHA TOCOPHEROL; ANTIOXIDANT; CARBONYL DERIVATIVE; CARNOSINE; HYDROGEN PEROXIDE; MUSCLE PROTEIN; OXIDIZING AGENT; PEROXIDE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; DENATURATION; FEMALE; HEATING; HISTOCHEMISTRY; HYDROPHOBICITY; KINETICS; MUSCLE FIBRIL; NONHUMAN; OXIDATION; PORK; PROTEIN ANALYSIS;

ANIMALS; ANTIOXIDANTS; COOKING; HOT TEMPERATURE; KINETICS; MEAT; MODELS, CHEMICAL; MUSCLE FIBERS, SKELETAL; MUSCLE PROTEINS; OXIDATION-REDUCTION; PEROXIDES;

EID: 84875169121     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.134     Document Type: Article

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