Salt-Induced Changes in Pork Myofibrillar Tissue Investigated by FT-IR Microspectroscopy and Light Microscopy-Reference-Cited by-同舟云学术

Salt-Induced Changes in Pork Myofibrillar Tissue Investigated by FT-IR Microspectroscopy and Light Microscopy

Published:2006-08-12 Issue:18 Volume:54 Page:6733-6740
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Böcker Ulrike¹,Ofstad Ragni¹,Bertram Hanne Christine¹,Egelandsdal Bjørg¹,Kohler Achim¹

Affiliation:

1. Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway, and Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060178q

Reference53 articles.

1. The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams

2. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham

3. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Cited by 66 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of sodium pyrophosphate and catechin in the enzymatic hydrolysis of oxidatively damaged myofibrillar protein gels in vitro: Mechanistic insights;Food Chemistry;2024-12

2. Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention;Food Research International;2024-10

3. Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation;Food Chemistry;2024-08

4. Microscopic methods to study meat and meat product quality;Food systems;2024-07-16

5. FTIR-based prediction of collagen content in hydrolyzed protein samples;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2023-11