Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Journal of Food Science and Technology

Volumn 54, Issue 2, 2017, Pages 303-312

  Atilgan, Esra ^a   Kilic, Birol ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Alginate; Fibrin; Meat quality; Microbial transglutaminase; Thrombin

Indexed keywords

ALGINATE; BEEF; BINS; PLANTS (BOTANY);

FIBRIN; MEAT QUALITY; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); PHYSICOCHEMICAL PARAMETERS; PHYSICOCHEMICAL PROPERTY; TEXTURAL PROPERTIES; THROMBIN;

MEATS;

EID: 85010952267     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2463-x     Document Type: Article

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