書誌事項
- タイトル別名
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- Effect of FeCl<sub>3</sub> on the Heat-induced Gelation of Chicken Breast Actomyosin
- ニワトリ キョウキン アクトミオシン ノ カネツ ゲル ケイセイノウ ニ オヨ
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To investigate the effect of trivalent cations on the gelation properties of meat protein, the heat-induced gel strength (rigidity) of chicken breast actomyosin with FeCl3 was measured and the microstructures of the heat-set gels were observed by scanning electron microscopy (SEM). The maximum and minimum rigidity of thermally treated actomyosin occurred at about 0.2mM and 0.5mM FeCl3 at pH6.0 in 0.6M KCl. The results obtained from SEM showed a thinner and smoother microstructure but the thickest and largest pore distribution in morphology when FeCl3 was added at 0.2 and 0.5mM, resperctively. The microstructures of the heat-set gels of actomyosin with or without FeCl3 corresponded to the results of their rigidity
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 66 (3), 239-243, 1995
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390282680172487296
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- NII論文ID
- 10024580230
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 3615825
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可