FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF SALT ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS

被引：41
|
作者：
HERMANSSON, AM
AKESSON, C
机构：
[1] UNIV LUND,CHEM CTR,DIV FOOD TECHNOL,S-22007 LUND,SWEDEN
[2] SWEDISH INST FOOD PRESERVATION RES,S-40021 GOTHENBERG,SWEDEN
来源：
JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1975.tb12537.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：603 / 610
页数：8
相关论文
共 50 条
  • [1] FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF CONCENTRATION AND TEMPERATURE ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS
    HERMANSSON, AM
    AKESSON, C
    JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 595 - 602
  • [2] FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT ON TEXTURE OF A MEAT PRODUCT
    HERMANSSON, AM
    JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 611 - 614
  • [3] FUNCTIONAL-PROPERTIES OF PLANT-PROTEINS IN MEAT SYSTEMS
    RUTKOWSKI, A
    GWIAZDA, S
    NAHRUNG-FOOD, 1986, 30 (3-4): : 375 - 381
  • [4] Dependence of water-binding properties of ground meat on change in active acidity
    E. V. Fat’yanov
    A. V. Rypalov
    R. E. The
    Russian Agricultural Sciences, 2011, 37 (5) : 439 - 440
  • [5] Effect of bamboo salt on the physicochemical properties of meat emulsion systems
    Kim, Hack-Youn
    Lee, Eui-Soo
    Jeong, Jong-Youn
    Choi, Ji-Hun
    Choi, Yun-Sang
    Han, Doo-Jeong
    Lee, Mi-Ai
    Kim, Si-Young
    Kim, Cheon-Jei
    MEAT SCIENCE, 2010, 86 (04) : 960 - 965
  • [6] Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels
    Raija Lantto
    Eero Puolanne
    Kati Katina
    Markku Niemistö
    Johanna Buchert
    Karin Autio
    European Food Research and Technology, 2007, 225 : 75 - 83
  • [7] Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels
    Lantto, Raija
    Puolanne, Eero
    Katina, Kati
    Niemisto, Markku
    Buchert, Johanna
    Autio, Karin
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 225 (01) : 75 - 83
  • [8] Properties of Emulsified Meat Systems
    Tsaregorodtseva, E., V
    Kabanova, T., V
    Dolgorukova, M., V
    Savinkova, E. A.
    Krysenko, Yu G.
    Ivanov, I. S.
    Arsagov, V. A.
    Gugkaeva, M. S.
    Tsugkieva, Z. R.
    Pukhaeva, I., V
    BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS, 2021, 14 (09): : 96 - 100
  • [9] An investigation of the water-binding properties of protein plus sugar systems
    López-Díez, EC
    Bone, S
    PHYSICS IN MEDICINE AND BIOLOGY, 2000, 45 (12): : 3577 - 3588
  • [10] EFFECT OF WHEAT GERM ON THE FUNCTIONAL PROPERTIES AND OXIDATION STABILITY OF GROUND MEAT SYSTEMS
    Gurinovich, G. V.
    Patrakova, I. S.
    FOODS AND RAW MATERIALS, 2013, 1 (01) : 3 - 10
12345