The effect of ultrasonic salting on protein and water-protein interactions in meat

Food Chemistry

Volumn 147, Issue , 2014, Pages 245-251

  McDonnell, C K ^a,b   Allen, P ^a   Morin, C ^c   Lyng, J G ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

1H NMR; Curing; Processing; Protein; Ultrasound

Indexed keywords

HIGH POWER; LOW FIELD; MYOSIN DENATURATIONS; POWER ULTRASOUND; PROTEIN EXTRACTION; WATER BINDING CAPACITY;

CURING; DIFFERENTIAL SCANNING CALORIMETRY; MEATS; PROCESSING; ULTRASONICS;

PROTEINS;

F ACTIN; MYOSIN; MYOSIN ADENOSINE TRIPHOSPHATASE; PROTEIN; WATER;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRESERVATION; HYDROPHILICITY; MICROSCOPY; NUCLEAR MAGNETIC RESONANCE; PORK; PROTEIN DENATURATION; PROTEIN INTERACTION; ULTRASONIC SALTING; ULTRASOUND;

(1)H NMR; CURING; PROCESSING; PROTEIN; ULTRASOUND;

ANIMALS; FOOD HANDLING; MEAT; PROTEINS; SONICATION; SWINE; WATER;

EID: 84886037873     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.125     Document Type: Article

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