Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate-Reference-Cited by-同舟云学术

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Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Published:2014-07-19 Issue:12 Volume:7 Page:3608-3617
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Chen Xing,Li Pei-jun,Nishiumi Tadayuki,Takumi Hosono,Suzuki Atsushi,Chen Cong-gui

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-014-1368-9.pdf

Reference40 articles.

1. Ahhmed, A. M., Nasu, T., Huy, D. Q., Tomisaka, Y., Kawahara, S., & Muguruma, M. (2009). Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef. Meat Science, 82(2), 170–178.

2. Cao, Y., Xia, T., Zhou, G., & Xu, X. (2012). The mechanism of high pressure-induced gels of rabbit myosin. Innovative Food Science & Emerging Technologies, 16, 41–46.

3. Chan, J. T., Omana, D. A., & Betti, M. (2011). Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat. Innovative Food Science & Emerging Technologies, 12(3), 216–225.

4. Chattong, U., Apichartsrangkoon, A., & Bell, A. E. (2007). Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage). Meat Science, 76(3), 548–554.

5. Chen, C. G., Gerelt, B., Jiang, S. T., Nishiumi, T., & Suzuki, A. (2006). Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate. Asian Australasian Journal of Animal Sciences, 19(11), 1658–1664.

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