Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures.

Glorieux, S; Steen, L; Paelinck, H; Foubert, I; Fraeye, I

Glorieux, S; Steen, L; Paelinck, H; Foubert, I; Fraeye, I.

Afiliación

Glorieux S; KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Center (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
Steen L; KU Leuven Kulak, Leuven Food Science and Nutrition Research Center (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium.
Paelinck H; KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Center (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
Foubert I; KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Center (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
Fraeye I; KU Leuven Kulak, Leuven Food Science and Nutrition Research Center (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium.

Poult Sci ; 96(10): 3785-3795, 2017 Oct 01.

Article en En | MEDLINE | ID: mdl-28938767

Asunto(s)

Electroforesis en Gel de Poliacrilamida/veterinaria; Geles/análisis; Carne/análisis; Proteínas Musculares/química; Miofibrillas/clasificación; Temperatura

Palabras clave

isothermal heating; viscoelastic properties; white and red chicken myofibrillar protein

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Electroforesis en Gel de Poliacrilamida / Geles / Carne / Proteínas Musculares Idioma: En Revista: Poult Sci Año: 2017 Tipo del documento: Article País de afiliación: Bélgica Pais de publicación: Reino Unido

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