Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer-Reference-Cited by-同舟云学术

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Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer

Published:2013-02 Issue:1 Volume:11 Page:50-59
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Wang Rongrong,Peng Zengqi,Hui Teng,Wang Fulong,Yao Yao,Zhang Yawei,Zhou Guanghong

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2012.684357

Reference42 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

2. Cathepsin Degradation of Pacific Whiting Surimi Proteins

3. Purification and Characterization of Cathepsin B from Hepatopancreas of Carp Cyprinus carpio

4. Purification and Characterization of Cathepsin L from Hepatopancreas of Carp Cyprinus carpio

5. Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in Muscle Physiology and During Postmortem Aging Events in Carcasses

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1. The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas;Foods;2023-09-21

2. Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review;Food Biotechnology;2023-04-03

3. Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro;Foods;2022-02-21

4. Influence of malic acid marination on characteristics of connective tissue and textural properties of beefSemitendinosusmuscle;CyTA - Journal of Food;2018-01

5. Reduced-salt restructured European hake ( Merluccius merluccius ) obtained using microbial transglutaminase;Innovative Food Science & Emerging Technologies;2016-12

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