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Chemical and functional properties of oxidatively modified beef heart surimi stored at 2 °C.

Author(s) : PARKINGTON J. K., XIONG Y. L., BLANCHARD S. P., et al.

Type of article: Article

Summary

It has been shown that when myofibrillar proteins are concentrated through a series of washes, similar to that of fish surimi production, functional properties, including gelation and binding properties, of beef heart muscle are improved. The paper focuses on several antioxydant washing systems.

Details

  • Original title: Chemical and functional properties of oxidatively modified beef heart surimi stored at 2 °C.
  • Record ID : 2001-2314
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 3
  • Publication date: 2000/04
  • Document available for consultation in the library of the IIR headquarters only.

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