Cargando…

Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100–500 MPa) for 3 min, and moisture content, expressible moisture (EM) and diff...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cho, Youngjae, Lee, Eun-Jung, Lee, Jiseon, Lee, SangYoon, Yun, Young-Chan, Hong, Geun-Pyo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2019
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949529/ https://www.ncbi.nlm.nih.gov/pubmed/31950116 http://dx.doi.org/10.5851/kosfa.2019.e89

Ejemplares similares

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
por: Kim, Honggyun, et al.
Publicado: (2020)

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
por: Hwang, Su-In, et al.
Publicado: (2019)

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
por: Lee, SangYoon, et al.
Publicado: (2022)

Deep freezing to maintain the freshness of pork loin during long-term storage
por: Lee, SangYoon, et al.
Publicado: (2021)

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
por: Kim, Yiseul, et al.
Publicado: (2016)

Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin
por: Park, Dong Hyeon, et al.
Publicado: (2022)

Quality Improvement of Pork Loin by Dry Aging
por: Lee, Cheol Woo, et al.
Publicado: (2016)

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
por: Lee, Jiseon, et al.
Publicado: (2020)

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Effects of carcass weight increase on meat quality and sensory properties of pork loin
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
por: Jo, Kyung, et al.
Publicado: (2023)

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
por: Kim, Haeun, et al.
Publicado: (2022)

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
por: Lee, Hyun-Joo, et al.
Publicado: (2017)

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
por: Shin, Hyerin, et al.
Publicado: (2019)

Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
por: Lee, Da Gyeom, et al.
Publicado: (2017)

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut
por: Song, Sumin, et al.
Publicado: (2020)

Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins
por: Kwon, Jeong A, et al.
Publicado: (2022)

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
por: Song, Sumin, et al.
Publicado: (2020)

Ice nucleation triggered by negative pressure
por: Marcolli, Claudia
Publicado: (2017)

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
por: Min, Joong-Seok, et al.
Publicado: (2016)

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
por: Kim, Yea-Ji, et al.
Publicado: (2023)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2018)

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
por: Kim, DongGyun, et al.
Publicado: (2023)

Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts
por: Lowell, J. E., et al.
Publicado: (2017)

Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
por: Braley, Charlotte, et al.
Publicado: (2023)

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour
por: Meadus, William J, et al.
Publicado: (2013)

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
por: Siroli, Lorenzo, et al.
Publicado: (2020)

Fried pork loin batter quality with the addition of various dietary fibers
por: Park, Sin-Young, et al.
Publicado: (2021)

Characterization of the microbiota and chemical properties of pork loins during dry aging
por: Endo, Akihito, et al.
Publicado: (2021)

Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials
por: Vargas, David A., et al.
Publicado: (2021)

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
por: Cho, Dong Kook, et al.
Publicado: (2021)

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
por: Kim, Eun Jeong, et al.
Publicado: (2020)

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
por: Cho, Han-Gyeol, et al.
Publicado: (2023)

Effect of diffusion kinetics on the ice nucleation temperature distribution
por: Stratta, Lorenzo, et al.
Publicado: (2022)

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin
por: García-Márquez, I., et al.
Publicado: (2012)

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
por: Park, Sin-Young, et al.
Publicado: (2019)

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
por: Patarata, Luis, et al.
Publicado: (2022)

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions
por: Vargas, David A., et al.
Publicado: (2022)

Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin
por: Kim, Honggyun, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_o6qet9pomhu4oto8ev6ma52t8u