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Zhu W, Wang Q, Xu Y, Hui Z, Liu J, Zhou X. Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2157423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Wenzheng Zhu
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China
| | - Qiuyu Wang
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
| | - Yan Xu
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China
| | - Zengyu Hui
- Shandong HuiFa Foodstuff Co Ltd, Zhucheng, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xiaoyan Zhou
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China
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Kawata K, Giotto FM, de Mello AS, Kingery T, Silva LHP. Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters. Foods 2023; 12:3775. [PMID: 37893668 PMCID: PMC10606180 DOI: 10.3390/foods12203775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/11/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
The epimysium, also known as silver skin, is a fascia of connective tissue that surrounds each muscle. During fabrication, epimysium is removed from intact cuts, and it can be used as a source of collagen in processed meats to reduce production costs. However, little is known about the emulsifying properties of this collagen source. Thus, this study aimed to evaluate the effect of three levels of beef epimysium (silver skin, 0, 5, and 10%) on meat emulsion stability and on its cooked characteristics. Beef silver skin partially replaced ground beef, pork, and fat trimming, while all the other ingredients remained constant across formulations. The inclusion of silver skin did not affect (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased (p = 0.02) while cooked emulsion L* linearly decreased (p = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased (p < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix.
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Affiliation(s)
- Kentaro Kawata
- Carol Martin Gatton Academy of Mathematics and Science, Western Kentucky University, Bowling Green, KY 42101, USA;
| | - Francine M. Giotto
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA; (F.M.G.); (A.S.d.M.)
- Department of Animal and Range Sciences, New Mexico State University, Las Cruces, NM 88003, USA
| | - Amilton S. de Mello
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA; (F.M.G.); (A.S.d.M.)
| | - Thomas Kingery
- Department of Agriculture and Food Science, Western Kentucky University, Bowling Green, KY 42101, USA;
| | - Luiz H. P. Silva
- Department of Agriculture and Food Science, Western Kentucky University, Bowling Green, KY 42101, USA;
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The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex. Food Chem 2021; 360:130005. [PMID: 33984565 DOI: 10.1016/j.foodchem.2021.130005] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 03/20/2021] [Accepted: 04/30/2021] [Indexed: 02/08/2023]
Abstract
The effects of mulberry polyphenols and malondialdehyde (MDA) on the emulsifying and gel properties of myofibrillar protein (MP) were studied. Emulsibility and gel properties of MP were compared in range of mulberry polyphenol/MDA concentrations by particle size, Zeta potential, antioxidant capacity, gel strength, water-holding capacity (WHC), rheological properties and microstructure. Mulberry polyphenols enhanced the inoxidizability of MP emulsion but decreased its emulsifying property. MDA at intermediate concentrations (5-20 mM) improved the elasticity, strength, and WHC of polyphenols-modified MP emulsion gel, while at high concentration (40 mM) it destroyed the emulsion gel, resulting in "oil leakage". Polyphenol is not conducive to the gelation but weaken the oxidative damage of MDA to protein. The gel structure of MP emulsion collapsed after high dose of polyphenols or MDA treated. Thus, to maintain uniform textural and antioxidant activity of meat product, both polyphenols addition and oxidation intensity should be controlled simultaneously.
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Jin SK, Kim HS, Kim GD. Optimal raw material formulation to produce pressed pork ham at the least cost. Meat Sci 2021; 176:108460. [PMID: 33618128 DOI: 10.1016/j.meatsci.2021.108460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 02/04/2021] [Accepted: 02/04/2021] [Indexed: 11/30/2022]
Abstract
This study optimized material use for making pressed pork hams (PPHs) using the least cost formulation program. Based on protein (P) content, different fat (2.5, 3.0, and 4.0P) and moisture (4.0P + 10, 4.0P + 15, 4.0P + 20, and 4.0P + 25) ratios were applied to make PPHs. Total expressible fluid, cooking loss, and purge loss were highest in PPHs formulated with 4.0P + 25 water (P < 0.05). With increasing fat ratio, lightness increased, but redness decreased (P < 0.05). Lipid oxidation was not affected by moisture ratio (P > 0.05). Hardness, gumminess, and adhesiveness decreased with increased fat and moisture (P < 0.05). PPH cost was reduced by fat and moisture. These results suggest that the formulations with 4.0P + 15 moisture, regardless of fat ratio, are recommended for PPHs due to their moderate cost and quality characteristics. In addition, greater cost savings can be expected by further subdividing raw material criteria for industrial applications.
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Affiliation(s)
- Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, 327 Jungang-ro, Anseong-si 17579, Republic of Korea.
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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González-Martínez Z, Zamora A, Mor-Mur M, Castillo M. An in-line optical technology to control the emulsification degree in a continuous industrial emulsifier for meat sausage production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Cenci DF, Kilian J, Janeczko MU, Manzoli A, Rigo E, Soares MBA. Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Daniel Frigeri Cenci
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Josiane Kilian
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Marcelo Urban Janeczko
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Alexandra Manzoli
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Elisandra Rigo
- Department of Food EngineeringSanta Catarina State University Pinhalzinho Santa Catarina Brazil
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Zhou F, Dong H, Shao JH, Zhang JL, Liu DY. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Anim Sci J 2017; 89:695-702. [PMID: 29282839 DOI: 10.1111/asj.12971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
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Affiliation(s)
- Fen Zhou
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Hui Dong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Hua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.,College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Long Zhang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Deng-Yong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
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Jin SK, Ha SR, Hur SJ, Choi JS. Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:263-70. [PMID: 26732451 PMCID: PMC4698707 DOI: 10.5713/ajas.15.0129] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 04/16/2015] [Accepted: 06/26/2015] [Indexed: 11/27/2022]
Abstract
This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea; Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - So-Ra Ha
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Sun-Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 456-756, Korea
| | - Jung-Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
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Afoakwah NA, Dong Y, Zhao Y, Xiong Z, Owusu J, Wang Y, Zhang J. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Chen L, Wang P, Kang ZL, Li K, Xie C, Sun JX, Xu XL. Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.998291] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate. Meat Sci 2014; 100:262-8. [PMID: 25460135 DOI: 10.1016/j.meatsci.2014.10.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 07/10/2014] [Accepted: 10/20/2014] [Indexed: 11/20/2022]
Abstract
The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices. A specially designed fiber optic measurement system was used in combination with a miniature fiber optic spectrometer to determine the intensity of light backscatter within the wavelength range 300-1100 nm (UV/VIS/NIR) at different radial distances (2, 2.5 and 3mm) with respect to the light source in pork meat emulsions with two fat levels (15%, 30%) and two levels (0, 2.5%) of the natural antioxidant hydrolyzed potato protein (HPP). Textural parameters (hardness, deformability, cohesiveness and breaking force), cooking loss, TBARS (1, 2, 3, and 7 days of storage at 4 °C) and CIELAB color coordinates of cooked emulsions were measured. The light backscatter was directly correlated with cooking losses, color, breaking force and TBARS. The optical configuration proposed would compensate for the emulsion heterogeneity, maximizing the existing correlation between the optical signal and the emulsion quality metrics.
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12
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Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study. Meat Sci 2014; 96:669-74. [DOI: 10.1016/j.meatsci.2013.09.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 09/24/2013] [Accepted: 09/26/2013] [Indexed: 11/17/2022]
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13
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Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Sci 2012; 93:145-52. [PMID: 23022579 DOI: 10.1016/j.meatsci.2012.08.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2012] [Accepted: 08/07/2012] [Indexed: 10/28/2022]
Abstract
The sensory and physiochemical properties of sausages with varying fat and salt levels were investigated. Twenty eight sausages were produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Sausages were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25), evaluated each product in duplicate for colour, texture, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Lowering fat produced products which consumers rated as less dark in colour, tougher, less juicy and taste less salty than higher fat products. However, no significant preferred sample was found amongst consumers. Salt reduction in products produced sausages which consumers rated as paler in colour, more tender and with greater meat flavour than higher salt containing products. The sausages containing 1.4% and 1.0% salt were significantly (P<0.01) found to be more acceptable to consumers than other salt levels.
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Affiliation(s)
- Brian D Tobin
- School of Food and Nutritional Sciences, University College Cork, Ireland
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Youssef MK, Barbut S. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Sci 2010; 87:356-60. [PMID: 21146328 DOI: 10.1016/j.meatsci.2010.11.011] [Citation(s) in RCA: 131] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2010] [Revised: 10/15/2010] [Accepted: 11/12/2010] [Indexed: 10/18/2022]
Abstract
The effects of fat reduction (25.0%, 17.5%, and 10.0%) and substituting beef fat with canola oil or pre-emulsified canola oil (using soy protein isolate, sodium caseinate or whey protein isolate) on cooking loss, texture and color of comminuted meat products were investigated. Reducing fat from 25 to 10% increased cooking loss and decreased hardness. Canola oil or pre-emulsified treatments showed a positive effect on improving yield and restoring textural parameters. Using sodium caseinate to pre-emulsify the oil resulted in the highest hardness value. Cohesiveness was affected by fat type and level. The color of reduced fat meat batters was darker for all, except the beef fat treatments. Using canola oil or pre-emulsified oil resulted in a significant reduction in redness. The results show that pre-emulsification can offset some of the changes in reduced fat meat products when more water is used to substitute for the fat and that pre-emulsification can also help to produce a more stable meat matrix.
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Affiliation(s)
- M K Youssef
- Food Science Department, University of Gelph, Guelph, Ontario N1G2WI, Canada
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Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci 2009; 84:557-63. [PMID: 20374824 DOI: 10.1016/j.meatsci.2009.10.012] [Citation(s) in RCA: 165] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2009] [Revised: 10/06/2009] [Accepted: 10/09/2009] [Indexed: 11/18/2022]
Abstract
The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P<0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P<0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.
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Affiliation(s)
- Yun-Sang Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea
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Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Sci 2009; 83:24-30. [DOI: 10.1016/j.meatsci.2009.03.005] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2008] [Revised: 03/17/2009] [Accepted: 03/18/2009] [Indexed: 11/24/2022]
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