Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field.

Jia, Guoliang; Nirasawa, Satoru; Ji, Xiaohua; Luo, Yongkang; Liu, Haijie

Jia, Guoliang; Nirasawa, Satoru; Ji, Xiaohua; Luo, Yongkang; Liu, Haijie.

Afiliação

Jia G; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China. Electronic address: jiaguoliang@cau.edu.cn.
Nirasawa S; Japan International Research Center for Agricultural Sciences, Tsukuba 305-8686, Japan. Electronic address: stnirasa@affrc.go.jp.
Ji X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China. Electronic address: jixiaohua@cau.edu.cn.
Luo Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@cau.edu.cn.
Liu H; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China. Electronic address: liuhaijie@cau.edu.cn.

Food Chem ; 240: 910-916, 2018 Feb 01.

Article em En | MEDLINE | ID: mdl-28946361

Assuntos

Carne Vermelha; Animais; Fenômenos Químicos; Oxirredução; Proteínas; Reologia; Eletricidade Estática; Suínos

Palavras-chave

DNPH (PubChem CID: 1176); DTNB (PubChem CID: 6254); Denaturation; EDTA (PubChem CID: 6049); EGTA (PubChem CID: 6207); Formic acid (PubChem CID: 284); HVEF; MgCl(2) (PubChem CID: 5360315); Myofibrillar proteins; Oxidation; PMSF (PubChem CID: 4784); Pork tenderloin; Potassium chloride (PubChem CID: 4873); Trichloroethanoic acid (PubChem CID: 6421); Urea (PubChem CID: 1176)

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2018 Tipo de documento: Article