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Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
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2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
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2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
Cryoprotective effect of polydextrose on chicken surimi
thermal transitions temperature initial freezing point DSC DTA chicken surimi polydextrose
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2014/2/25
Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. Th...