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W2035814268 abstract "ABSTRACT: The purpose of this investigation was to use ficin-tenderized meat and cysteine-modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water-holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results indicated that both ficin-tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS-PAGE results showed the disappearance of several protein bands in ficin-treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products." @default.
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W2035814268 date "2003-01-01" @default.
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W2035814268 title "Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of Sausage" @default.
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W2035814268 doi "https://doi.org/10.1111/j.1365-2621.2003.tb14119.x" @default.
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