Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)
暂无分享,去创建一个
Barbara Rasco | Shyam S. Sablani | Juming Tang | Juming Tang | S. Sablani | B. Rasco | Mahmoudreza Ovissipour | M. Ovissipour
[1] J. Jacquier,et al. The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C. , 2006, Meat science.
[2] R. Ofstad,et al. Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy. , 2004, Journal of agricultural and food chemistry.
[3] Juming Tang,et al. Dielectric properties of salmon fillets as a function of temperature and composition , 2008 .
[4] S. Bhattacharya,et al. Color Changes During Thermal Processing of Pacific Chum Salmon , 1994 .
[5] Hai-Meng Zhou,et al. Protein thermal aggregation involves distinct regions: sequential events in the heat-induced unfolding and aggregation of hemoglobin. , 2004, Biophysical journal.
[6] Juming Tang,et al. Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization , 2016 .
[7] C. Ma,et al. Thermal analysis of food proteins , 1991 .
[8] Paul Dumas,et al. In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy. , 2012, Food chemistry.
[9] S. Gunasekaran,et al. Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi , 2006 .
[10] N. Zaritzky,et al. HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE , 1994 .
[11] R. Ofstad,et al. Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy. , 2009, Journal of agricultural and food chemistry.
[12] Torstein Skåra,et al. Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture , 2011 .
[13] R. Ofstad,et al. Ultramicroscopical Structures and Liquid Loss in Heated Cod ( Gadus morhuaL) and Salmon ( Salmo salar) Muscle , 1996 .
[14] Juming Tang,et al. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization , 2013 .
[15] Juming Tang,et al. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions , 2015 .
[16] Jian Wang,et al. Dielectric properties of egg whites and whole eggs as influenced by thermal treatments , 2009 .
[17] Ann Van Loey,et al. Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua) , 2008 .
[18] N. Zaritzky,et al. Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs , 2012 .
[19] Barbara Rasco,et al. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. , 2007, Journal of food science.
[20] Joy E. Gaze,et al. Heat inactivation of Listeria monocytogenes Scott A on potato surfaces , 2006 .
[21] C. Buffler. Dielectric Properties of Foods and Microwave Materials , 1993 .
[22] K. Lee,et al. Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder , 2004 .
[23] K. Gibson,et al. Thermal Inactivation of Human Norovirus Surrogates , 2011, Food and Environmental Virology.
[24] S. Benjakul,et al. Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein , 2012, International Aquatic Research.
[26] T. Haertlé,et al. Interpretation of DSC data on protein denaturation complicated by kinetic and irreversible effects. , 2000, Journal of biotechnology.
[27] Juming Tang,et al. Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization , 2003 .
[28] E. Mitcham,et al. Kinetics of Food Quality Changes During Thermal Processing: a Review , 2015, Food and Bioprocess Technology.
[29] S. Barringer,et al. The dielectric properties of whey protein as indicators of change in polymer mobility , 1995 .
[30] N. Sakai,et al. Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation , 2016, Food and Bioprocess Technology.
[31] M. López-Caballero,et al. Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film , 2011 .
[32] Juming Tang,et al. Kinetics of salmon quality changes during thermal processing , 2007 .
[33] S. Tassone,et al. Meat cooking shrinkage: Measurement of a new meat quality parameter. , 2006, Meat science.
[34] Juming Tang,et al. Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization Processes , 2004 .
[35] B. Rasco,et al. Dielectric properties of chicken and fish muscle treated with microbial transglutaminase. , 2010 .
[36] Marc Hendrickx,et al. A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle , 2007 .
[37] R. Jeantet,et al. Denaturation Kinetics of Whey Protein Isolate Solutions and Fouling Mass Distribution in a Plate Heat Exchanger , 2015 .
[38] Hosahalli S. Ramaswamy,et al. Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH , 2008 .
[39] R. Chmielewski. Heat inactivation of Listeria monocytogenes in biofilms , 2003 .
[40] Charles R. Buffler,et al. Microwave cooking and processing , 1993 .
[41] Achim Kohler,et al. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study. , 2006, Journal of agricultural and food chemistry.
[42] W. Visessanguan,et al. Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. , 2007, Journal of food science.
[43] U. Kulozik,et al. Thermal denaturation kinetics of whey proteins at high protein concentrations , 2015 .
[44] Achim Kohler,et al. Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study. , 2006, Journal of agricultural and food chemistry.
[45] Walraj S. Gosal,et al. Gelation of globular proteins: Current and future perspectives , 2002 .
[46] H. Daun,et al. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. , 1999, Meat science.