High hydrostatic pressure/temperature modeling of frankfurter batters

Meat Science

Volumn 94, Issue 3, 2013, Pages 376-387

  Tintchev, Filip ^a,b,c   Bindrich, Ute ^a   Toepfl, Stefan ^a   Strijowski, Ulf ^a   Heinz, Volker ^a   Knorr, Dietrich ^b  

^a German Institute of Food Technologies   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c McAirlaid's GmbH and Co KG   (Germany)

Author keywords

High pressure temperature processing; Pork batter modification; Pressurizing gradient (PG); Protein solubilization; Salt reduction; Water holding capacity

Indexed keywords

GELATION; HYDROSTATIC PRESSURE; IONIC STRENGTH; MEATS; SOLUBILITY;

% REDUCTIONS; HIGH PRESSURE; HIGH PRESSURE/TEMPERATURE PROCESSING; PORK BATTER MODIFICATION; PRESSURIZING GRADIENT; PROTEIN SOLUBILIZATION; SALT REDUCTION; SOLUBILISATION; TEMPERATURE TREATMENTS; WATER-HOLDING CAPACITY;

PROTEINS;

INORGANIC SALT; MYOSIN SUBFRAGMENT;

ANIMAL; ARTICLE; CHEMICAL MODEL; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROSTATIC PRESSURE; MEAT; METABOLISM; OSMOLARITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SECONDARY STRUCTURE; SWINE; TEMPERATURE; ANALYSIS;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HYDROSTATIC PRESSURE; MEAT PRODUCTS; MODELS, CHEMICAL; MYOSIN SUBFRAGMENTS; OSMOLAR CONCENTRATION; PROTEIN STRUCTURE, SECONDARY; SALTS; SWINE; TEMPERATURE;

EID: 84876341475     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.012     Document Type: Article

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