ShareChemical 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.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Meat; Chilling; Beef; Surimi; Chemical property; Heart
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OXIDATIVE STABILITY AND TEXTURAL QUALITY OF RE-...
- Author(s) : TANCHOTIKUL U.
- Date : 1989
- Languages : English
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Chemical stability of antioxidant-washed beef h...
- Author(s) : WANG B. W., XIONG Y. L. L., SRINIVASAN S.
- Date : 1997/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
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Gelation of beef heart surimi as affected by an...
- Author(s) : SRINIVASAN S., XIONG Y. L.
- Date : 1996/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
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Functional stability of antioxidant-washed, cry...
- Author(s) : WANG B. W., XIONG Y. L. L.
- Date : 1998/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 2
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MODIFICATIONS OF PHYSICAL AND CHEMICAL PROPERTI...
- Author(s) : OKAYAMA T.
- Date : 1991
- Languages : Japanese
- Source: Anim. Sci. Technol. - vol. 62 - n. 2
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