Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

Meat Science

Volumn 121, Issue , 2016, Pages 228-237

  Chen, Lin ^a   Li, Chenyi ^a   Ullah, Niamat ^a,d   Guo, Yan ^a   Sun, Xuchun ^a   Wang, Xuejiao ^a   Xu, Xinglian ^b   Hackman, Robert M ^c   Zhou, Guanghong ^b   Feng, Xianchao ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d THE UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

In vitro digestion; Myofibrillar proteins; Nutritional quality; Oxidation; PSE

Indexed keywords

ASCORBIC ACID; IRON COMPOUNDS; OXIDATION; PROTEINS;

CRITICAL CONCENTRATION; GENERATING SYSTEM; HYDROXYL RADICALS; IN-VITRO DIGESTIONS; MYOFIBRILLAR PROTEINS; NUTRITIONAL QUALITIES; SDS PAGE; SURFACE HYDROPHOBICITY;

MEATS;

ASCORBIC ACID; HYDROGEN PEROXIDE; HYDROXYL RADICAL; MUSCLE PROTEIN;

ANALYSIS; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; FOOD HANDLING; FOOD QUALITY; MEAT; OXIDATION REDUCTION REACTION; PIG; POLYACRYLAMIDE GEL ELECTROPHORESIS; RED MEAT; SKELETAL MUSCLE; SOLUBILITY;

ANIMALS; ASCORBIC ACID; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FOOD QUALITY; HYDROGEN PEROXIDE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; HYDROXYL RADICAL; MEAT PRODUCTS; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; RED MEAT; SOLUBILITY; SWINE;

EID: 84975883197     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.06.010     Document Type: Article

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