Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

Author:

Carballo J.,Ayo J.,Colmenero F. Jiménez

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. AOAC. (1984). Official methods of analysis of the association of official analytical chemists (14th ed.). Washington, DC, USA.

2. Texture profile analysis;Bourne;Food Technology,1978

3. Chen, M. T., Chou, S. J., & Liu, D. C. (1998). Effect of transglutaminase of chicken liver from different steps of purification on the physical properties of gel from chicken surimi. In Proceedings of the 44th international congress of meat science and technology Barcelona, Spain (pp. 528–529).

4. Esguerra, C. M. (1994). Quality of cold-set restructured beef steak: Effects of various binders, marination and frozen storage (Vol. 945, p. 29). Publications of the Meat Industry Research Institute of New Zealand Hamilton, NZ: MIRNZ.

5. Kerry, J. K., O’Donnell, A., Brown, H., Kerry, J. P., & Buckley, D. J. (1999). Optimization of transglutaminase as a cold set binder in low-salt beef and poultry comminuted meat products using response surface methodology. Proceedings of the 45th international congress of meat science and technology Yokohama, Japan (pp. 140–141).

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