Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Liu, Wenjie ^a   Stevenson, Clint D ^a   Lanier, Tyre C ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Gelation; Isothermal heating; Myofibrillar protein; Species; Viscoelasticity

Indexed keywords

FISH PROTEIN; MUSCLE PROTEIN; MYOSIN;

ANIMAL; ARTICLE; BIOASSAY; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; FLOW KINETICS; FOOD HANDLING; GADIFORMES; GEL; GELATION; HEAT; ISOTHERMAL HEATING; MEAT; METHODOLOGY; MUSCLE FIBRIL; PH; SPECIES; VISCOELASTICITY;

GELATION; ISOTHERMAL HEATING; MYOFIBRILLAR PROTEIN; SPECIES; VISCOELASTICITY;

ANIMALS; CHICKENS; ENDPOINT DETERMINATION; FISH PROTEINS; FOOD HANDLING; GADIFORMES; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEAT; MYOFIBRILS; MYOSINS; RHEOLOGY;

ANIMALIA; COLUMBA; THERAGRA CHALCOGRAMMA;

EID: 84880601395     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12147     Document Type: Article

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