GELATION AND THERMAL TRANSITIONS IN POST-RIGOR TURKEY MYOSIN ACTOMYOSIN SUSPENSIONS

被引：18

作者：

DUDZIAK, JA

FOEGEDING, EA

KNOPP, JA

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

[2] N CAROLINA STATE UNIV,DEPT BIOCHEM,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09256.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1278 / &

共 31 条

[1] FUNCTIONALITY OF MUSCLE CONSTITUENTS IN THE PROCESSING OF COMMINUTED MEAT-PRODUCTS [J].

ACTON, JC ;

ZIEGLER, GR ;

BURGE, DL .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1983, 18 (02) :99-121

[2] FUNCTIONALITY OF MUSCLE PROTEINS IN GELATION MECHANISMS OF STRUCTURED MEAT-PRODUCTS [J].

ASGHAR, A ;

SAMEJIMA, K ;

YASUI, T .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1985, 22 (01) :27-106

[3] BIOCHEMICAL AND FUNCTIONAL-CHARACTERISTICS OF MYOSIN FROM RED AND WHITE MUSCLES OF CHICKEN AS INFLUENCED BY NUTRITIONAL STRESS [J].

ASGHAR, A ;

MORITA, J ;

SAMEJIMA, K ;

YASUI, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (09) :2217-2224

[4] STUDIES OF MYOSIN CONFORMATION BY FLUORESCENT TECHNIQUES [J].

CHEUNG, HC ;

MORALES, MF .

BIOCHEMISTRY, 1969, 8 (05) :2177-&

[5] ISOLATION OF ACTOMYOSIN AND MYOSIN FROM POST-RIGOR TURKEY BREAST AND THIGH [J].

DUDZIAK, JA ;

FOEGEDING, EA .

JOURNAL OF FOOD SCIENCE, 1988, 53 (05) :1287-&

[6] PROTEIN GELS [J].

FERRY, JD .

ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 :1-78

[7] EFFECT OF HEATING RATE ON THERMALLY FORMED MYOSIN, FIBRINOGEN AND ALBUMIN GELS [J].

FOEGEDING, EA ;

ALLEN, CE ;

DAYTON, WR .

JOURNAL OF FOOD SCIENCE, 1986, 51 (01) :104-+

[8] FUNCTIONAL-PROPERTIES OF TURKEY SALT-SOLUBLE PROTEINS [J].

FOEGEDING, EA .

JOURNAL OF FOOD SCIENCE, 1987, 52 (06) :1495-1499

[9]

FREIFELDER D, 1982, PHYSICAL BIOCH APPLI

[10] BINDING AND WATER RETENTION PROPERTIES OF LIGHT AND DARK CHICKEN MEAT [J].

FRONING, GW ;

NORMAN, G .

POULTRY SCIENCE, 1966, 45 (04) :797-&

← 1 2 3 4 →