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Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

Journal of food science : an official publication of the Institute of Food Technologists, v.74 no.3, 2009년, pp. -   

Aminlari, M. ,  Shekarforoush, S.S. ,  Gheisari, H.R. ,  Golestan, L.

Abstract AI-Helper 아이콘AI-Helper

ABSTRACT: The objective of this study was to study the effect of actinidin, a sulfhydryl protease from kiwi fruit, on the protein solubility (nitrogen solubility index [NSI]), water holding capacity (WHC), texture, and SDS-PAGE pattern of beef and to evaluate the effect of pretreatment of beef with...

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