Technical note: A study of the hydrolysis of polyphosphate additives in chicken flesh during frozen storage by 31P-FTNMR spectroscopy
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00863.x/fullpdf
Reference12 articles.
1. Analysis of phosphate metabolites, the intracellular pH, and the state of adenosine triphosphate in intact muscle by phosphorus nuclear magnetic resonance.
2. Analysis of Living Tissue by Phosphorus-31 Magnetic Resonance
3. The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of Chicken
4. Observation of tissue metabolites using 31P nuclear magnetic resonance
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2. Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat;Journal of Food Science;2015-08-28
3. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss;Meat Science;2014-05
4. Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by31P-NMR Measurements;Journal of Food Science;2009-04
5. 31P NMR spectroscopy in food analysis;Progress in Nuclear Magnetic Resonance Spectroscopy;2009-04
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