Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Food and Bioprocess Technology

Volumn 7, Issue 12, 2014, Pages 3608-3617

  Chen, Xing ^a   Li, Pei jun ^a   Nishiumi, Tadayuki ^b   Takumi, Hosono ^b   Suzuki, Atsushi ^b   Chen, Cong gui ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b NIIGATA UNIVERSITY   (Japan)

Author keywords

Actomyosin; Cooking loss; Gel strength; High pressure processing; Sodium alginate; Thermal gelling mechanism

Indexed keywords

ANIMALS; GELATION; HYDROPHOBICITY; SODIUM; SODIUM ALGINATE; SULFUR COMPOUNDS; THERMODYNAMIC STABILITY;

ACTOMYOSIN; COOKING LOSS; GEL STRENGTHS; HIGH PRESSURE PROCESSING; THERMAL GELLING;

HIGH PRESSURE EFFECTS;

EID: 84920258734     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1368-9     Document Type: Article

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