The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

Meat Science

Volumn 111, Issue , 2016, Pages 60-66

  Chen, Hongsheng ^a,b   Diao, Jingjing ^b   Li, Yuanyuan ^a   Chen, Qian ^a,c   Kong, Baohua ^a,c  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

^c Synergetic Innovation Center of Food Safety and Nutrition   (China)

Author keywords

Clove extract; Hydroxyl radical generating system; Porcine longissimus muscle; Protein structure; Rheological property

Indexed keywords

DETERIORATION; FOOD STORAGE; PROTEINS;

CLOVE EXTRACT; GENERATING SYSTEM; LONGISSIMUS; PROTEIN STRUCTURES; RHEOLOGICAL PROPERTY;

OXIDATION;

ANTIOXIDANT; FOOD PRESERVATIVE; GEL; HYDROXYL RADICAL; MUSCLE PROTEIN; PLANT EXTRACT; PROTEIN INTAKE;

ANALYSIS; ANIMAL; ANTAGONISTS AND INHIBITORS; CHEMISTRY; CHINA; DIFFERENTIAL SCANNING CALORIMETRY; ECONOMICS; FLOW KINETICS; FLOWER; GEL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; OXIDATION REDUCTION REACTION; PIG; PROTEIN CARBONYLATION; PROTEIN CONFORMATION; PROTEIN INTAKE; PROTEIN STABILITY; SOLUBILITY; SYZYGIUM; TRANSITION TEMPERATURE; VISCOSITY;

ANIMALS; ANTIOXIDANTS; CALORIMETRY, DIFFERENTIAL SCANNING; CHINA; DIETARY PROTEINS; FLOWERS; FOOD PRESERVATIVES; GELS; HYDROXYL RADICAL; MEAT; MUSCLE PROTEINS; OXIDATION-REDUCTION; PLANT EXTRACTS; PROTEIN CARBONYLATION; PROTEIN CONFORMATION; PROTEIN STABILITY; RHEOLOGY; SOLUBILITY; SUS SCROFA; SYZYGIUM; TRANSITION TEMPERATURE; VISCOSITY;

EID: 84940704662     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.08.017     Document Type: Article

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