Oxidation and decrease of gelling properties for meat myofibrillar protein induced by hydroxyl radical

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 29, Issue 12, 2013, Pages 286-292

  Li, Yin ^a   Li, Xia ^a   Zhang, Chunhui ^a   Sun, Hongmei ^a   Dong, Xianbing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Hydroxyl radical ( OH) oxidizing system; Meats; Microstructure; Myofibrillar protein (MP); Nuclear magnetic resonance (NMR); Proteins

Indexed keywords

HYDROXYL RADICALS; MYOFIBRILLAR PROTEINS; NETWORK MICROSTRUCTURES; NUCLEAR MAGNETIC RESONANCE(NMR); PROTEIN CARBONYL CONTENT; TEXTURE PROFILE ANALYSIS; TRANSVERSE RELAXATION TIME; WATER HOLDING CAPACITY;

ABILITY TESTING; CORRELATION METHODS; FOOD PROCESSING; GELATION; HARDNESS; MEATS; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE; PROTEINS; TEXTURES; WATER SUPPLY SYSTEMS;

OXIDATION;

EID: 84880003619     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2013.12.036     Document Type: Article

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