Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking

Author:

Ahhmed Abdulatef Mrghni,Kuroda Rumiko,Kawahara Satoshi,Ohta Kazuyoshi,Nakade Koji,Aoki Takayoshi,Muguruma Michio

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase;Ahhmed;Meat Science,2007

2. Ahhmed, A. M., Kawahara, S., Ohta, K., Okayama, T., Nakamura, T., & Muguruma, M. (2007b). Differentiation in the performance of protein crosslinks induced by transglutaminase in the muscle fiber of chicken and beef. In Proceeding of the 53rd international congress of meat science and technology (pp. 235–236), 5–9 August, 2007. Beijing, China.

3. Ahhmed, A. M., Kawahara, S., Soeda, T., & Muguruma, M. (2005). The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase. In Proceedings of the 51st international congress of meat science and technology (p. 54), 7–12 August 2005, Baltimore, Maryland, USA.

4. Purification and characteristics of a novel transglutaminase derived from microorganisms;Ando;Agricultural and Biological Chemistry,1989

5. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress;Asghar;Agricultural and Biological Chemistry,1984

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