References
-
Brunton, N. P., Lyng, J. G., Zhang, L., and Jacquier, J. C. (2006) The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to
$85^{\circ}C$ . Meat Sci. 72, 236-244 https://doi.org/10.1016/j.meatsci.2005.07.007 - Chin, K. B. and Ahn, E. H. (2005) Evaluation of sodium lactate and potassium lactate on the quality characteristics and shelf-life of low-fat sausage during refrigerated storage. Korean J. Food Sci. Ani. Resour. 25, 52-59
- Dimitrakopoulou, M. A., Ambrosiadis, J. A., Zetou, F. K., and Bloukas, J. G. (2005). Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder. Meat Sci. 70, 743-749 https://doi.org/10.1016/j.meatsci.2005.03.011
- Han, D. S., Chun, E. W., Bae, S. S., Chi, G. Y., and Cho, I. S. (2004) Effect viscosity variation on temperature in mixed surfactant system. Appl. Chem. 8, 9-12
- Kilic, B. (2003) Effect of microbial transglutaminase and sodium caseinate on quality of chicken doner kebab. Meat Sci. 63, 417-421 https://doi.org/10.1016/S0309-1740(02)00102-X
- Laemmli, U. K. (1970) Cleavage of structural proteins during the assembly of the head of bacteriopharge T4, Nature 227, 680-685 https://doi.org/10.1038/227680a0
- Lee, B. Y., Kim, D. M., and Kim, K. H. (1991) Measurement of the viscosity of semi-solid foods by extrusion capillary viscometer. J. Korean Soc. Food Nutr. 20, 509-512
- Lowry, O. H., Rosebrough, N. J., Farr, A. L., and Randall, R. J. (1951) Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193, 265-275
- Mulvihill, D. M. and Ennis, M. P. (2003) Functional milk proteins - production and utilization. In: Advanced dairy chemistry (Part B). Fox, P. F. and McSweeney, P. L. H. (3rd eds), Kluwer Academic/Plenum Publishers, NY, pp. 1175- 1228
- Ramiraz-Suarez, J. C. and Xiong, Y. L. (2003) Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/ soy protein mixtures. Meat Sci. 65, 899-907 https://doi.org/10.1016/S0309-1740(02)00297-8
- Ramiraz-Suarez, J. C., Addo, K., and Xiong, Y. L. (2005) Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Res. Int. 38, 1143-1149 https://doi.org/10.1016/j.foodres.2005.04.004
- Sakamoto, H., Kumazawa, Y., and Motoki, M. (1993) Strength of protein gels prepared with microbial as related to reaction conditions. J. Food Sci. 59, 866-871 https://doi.org/10.1111/j.1365-2621.1994.tb08146.x
- Tang, C. H., Chen, Z., Li, L. and Yang, X. Q. (2006) Effects of transglutaminase treatment on the thermal properties of soy protein isolates. Food Res. Int. 39, 704-711 https://doi.org/10.1016/j.foodres.2006.01.012
- Tseng, C. S. and Lai, H. M. (2002) Physicochemical properties of wheat flour dough modified by microbial transglutaminase. J. Food Sci. 67, 750-755 https://doi.org/10.1111/j.1365-2621.2002.tb10671.x
- Vojdani, F. and Whitaker, J. R. (1994) Chemical and enzymatic modification of proteins for improved functionality. In: Protein functionality in food systems. Hettiarachchy, N. S. and Ziegler, G. R. (eds), Marcel Dekker, Inc., NY, Vol. 9, pp. 261-263
- Xiong, Y. L. (1993) A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. J. Food Biochem. 16, 217-227
Cited by
- Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels vol.48, pp.5, 2013, https://doi.org/10.1111/ijfs.12066
- Interaction between carrageenan/soy protein isolates and salt-soluble meat protein vol.100, 2016, https://doi.org/10.1016/j.fbp.2016.06.014
- Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review vol.30, pp.6, 2010, https://doi.org/10.5851/kosfa.2010.30.6.886
- Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation vol.8, pp.7, 2015, https://doi.org/10.1007/s11947-015-1516-x
- Effect of Transglutaminase Addition on the Physicochemical Properties of Sodium Caseinate and Whey Proteins vol.29, pp.4, 2009, https://doi.org/10.5851/kosfa.2009.29.4.415
- Controlling Ingredients for Healthier Meat Products: Clean Label vol.4, pp.2, 2020, https://doi.org/10.22175/mmb.9520