Application of microbial transglutaminase in meat foods: A review

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 10, 2017, Pages 2071-2076

  Santhi, D ^a   Kalaikannan, A ^a   Malairaj, P ^a   Arun Prabhu, S ^a  

^a VETERINARY COLLEGE AND RESEARCH INSTITUTE   (India)

Author keywords

meat products; meat proteins; Microbial transglutaminase; phosphate; salt

Indexed keywords

EMULSIFICATION; EMULSIONS; GELATION; MEATS; PHOSPHATES; PROTEINS; SALTS;

COMMERCIAL EXPLOITATION; COVALENT CROSS-LINKS; FUNCTIONAL PROPERTIES; MEAT PRODUCTS; MEAT PROTEINS; MEAT-PROCESSING INDUSTRY; MICROBIAL TRANSGLUTAMINASE; STREPTOMYCES MOBARAENSIS;

THERMAL PROCESSING (FOODS);

BACTERIAL PROTEIN; EMULSION; GEL; MUSCLE PROTEIN; PEPTIDE FRAGMENT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN INTAKE;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; ENZYMOLOGY; FOOD QUALITY; GEL; MEAT; MEAT INDUSTRY; MECHANICS; METABOLISM; MOLECULAR WEIGHT; PROCEDURES; PROTEIN INTAKE; STREPTOMYCES;

BACTERIAL PROTEINS; CHEMICAL PHENOMENA; DIETARY PROTEINS; EMULSIONS; FOOD QUALITY; GELS; MEAT PRODUCTS; MEAT-PACKING INDUSTRY; MECHANICAL PHENOMENA; MOLECULAR WEIGHT; MUSCLE PROTEINS; PEPTIDE FRAGMENTS; STREPTOMYCES; TRANSGLUTAMINASES;

EID: 85016110402     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.945990     Document Type: Review

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