Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

Meat Science

Volumn 95, Issue 1, 2013, Pages 22-26

  Ma, Fei ^a   Chen, Conggui ^a   Zheng, Lei ^a   Zhou, Cunliu ^a   Cai, Kezhou ^a   Han, Zhuo ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

carrageenan; Calcium ion; Gels properties; High pressure processing; Salt soluble meat protein

Indexed keywords

CALCIUM IONS; CARRAGEENANS; GELS PROPERTIES; HIGH PRESSURE PROCESSING; SALT-SOLUBLE MEAT PROTEINS;

CALCIUM; GELATION; HARDNESS; HIGH PRESSURE EFFECTS; MEATS; PROTEINS;

GELS;

CALCIUM CHLORIDE; CARRAGEENAN; INORGANIC SALT; MYOSIN; POLYSACCHARIDE; PROTEIN; WATER; GEL;

ARTICLE; CHEMISTRY; CONFOCAL MICROSCOPY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; GEL; HARDNESS; INFRARED SPECTROSCOPY; MEAT; PRESSURE; ANALYSIS;

CALCIUM CHLORIDE; CALORIMETRY, DIFFERENTIAL SCANNING; CARRAGEENAN; COOKING; GELS; HARDNESS; MEAT PRODUCTS; MICROSCOPY, CONFOCAL; MYOSINS; POLYSACCHARIDES; PRESSURE; PROTEINS; SALTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

EID: 84877314196     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.025     Document Type: Article

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