Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins

Radiation Physics and Chemistry

Volumn 106, Issue , 2015, Pages 16-20

  Choi, Yun Sang ^a   Kim, Hyun Wook ^b   Hwang, Ko Eun ^b   Song, Dong Heon ^b   Jeong, Tae Jun ^b   Seo, Kwang Wook ^c   Kim, Young Boong ^a   Kim, Cheon Jei ^b  

^a Food Research Institute   (South Korea)

^b Konkuk University   (South Korea)

^c Korea Intellectual Property Office   (South Korea)

Author keywords

Chicken salt soluble meat protein; Gamma irradiation; Heat induced gel; Model systems

Indexed keywords

ANIMALS; GAMMA RAYS; MEATS; SOLUBILITY;

GAMMA IRRADIATION; MODEL SYSTEM; MYOFIBRILLAR PROTEINS; PHYSICOCHEMICAL PROPERTY; PROCESSING TECHNOLOGIES; SALT-SOLUBLE MEAT PROTEINS; SALT-SOLUBLE PROTEINS; WATER HOLDING CAPACITY;

PROTEINS;

PROTEIN; SALT SOLUBLE PROTEIN; UNCLASSIFIED DRUG;

APPARENT VISCOSITY; ARTICLE; CHICKEN MEAT; COLORIMETRY; CONTROLLED STUDY; GAMMA IRRADIATION; GEL; HEAT; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROCESS TECHNOLOGY; PROTEIN SOLUBILITY; PROXIMATE COMPOSITION; TEXTURE PROFILE ANALYSIS; VISCOMETER; WATER HOLDING CAPACITY;

EID: 84904737160     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2014.06.029     Document Type: Article

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