Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2016.05.010 ◽

2016 ◽

Vol 36 ◽

pp. 10-17 ◽

Author(s):

D. Cando ◽

A.J. Borderías ◽

H.M. Moreno

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Microbial Transglutaminase ◽

Combined Effect ◽

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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

European Food Research and Technology ◽

10.1007/s00217-019-03243-x ◽

2019 ◽

Vol 245 (6) ◽

pp. 1277-1291 ◽

Author(s):

Ciara M. O’Neill ◽

Malco C. Cruz-Romero ◽

Geraldine Duffy ◽

Joe P. Kerry

Keyword(s):

High Pressure ◽

Response Surface Methodology ◽

Organic Acids ◽

Response Surface ◽

High Pressure Processing ◽

Low Salt ◽

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Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids

European Food Research and Technology ◽

10.1007/s00217-018-3213-2 ◽

2019 ◽

Vol 245 (4) ◽

pp. 793-804

Author(s):

Ciara M. O’Neill ◽

Malco C. Cruz-Romero ◽

Geraldine Duffy ◽

Joe P. Kerry

Keyword(s):

High Pressure ◽

Comparative Study ◽

Organic Acids ◽

High Pressure Processing ◽

Commercial Products ◽

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Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

Food Control ◽

10.1016/j.foodcont.2007.02.005 ◽

2008 ◽

Vol 19 (1) ◽

pp. 76-81 ◽

Author(s):

Begonya Marcos ◽

Anna Jofré ◽

Teresa Aymerich ◽

Josep M. Monfort ◽

Margarita Garriga

Keyword(s):

High Pressure ◽

Listeria Monocytogenes ◽

High Pressure Processing ◽

Combined Effect ◽

Natural Antimicrobials ◽

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Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions

Food Chemistry ◽

10.1016/j.foodchem.2018.06.107 ◽

2018 ◽

Vol 269 ◽

pp. 236-243 ◽

Author(s):

Yu Wang ◽

Ying Zhou ◽

Pei-jun Li ◽

Xi-xi Wang ◽

Ke-zhou Cai ◽

...

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Combined Effect ◽

Chicken Breast ◽

Myofibrillar Proteins

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Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)

Food Chemistry ◽

10.1016/j.foodchem.2004.11.005 ◽

2006 ◽

Vol 94 (2) ◽

pp. 202-209 ◽

Author(s):

Rocío M. Uresti ◽

Gonzalo Velazquez ◽

Manuel Vázquez ◽

José A. Ramírez ◽

J. Antonio Torres

Keyword(s):

Mechanical Properties ◽

High Pressure ◽

High Pressure Processing ◽

Microbial Transglutaminase ◽

Arrowtooth Flounder

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Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase

LWT ◽

10.1016/j.lwt.2018.05.044 ◽

2018 ◽

Vol 96 ◽

pp. 296-306 ◽

Author(s):

Ana Teresa Ribeiro ◽

Miguel Elias ◽

Bárbara Teixeira ◽

Carla Pires ◽

Ricardo Duarte ◽

...

Keyword(s):

High Pressure ◽

Physical Properties ◽

High Pressure Processing ◽

Microbial Transglutaminase ◽

Argyrosomus Regius

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The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2017.12.009 ◽

2018 ◽

Vol 45 ◽

pp. 401-411 ◽

Author(s):

Ciara M. O'Neill ◽

Malco C. Cruz-Romero ◽

Geraldine Duffy ◽

Joseph P. Kerry

Keyword(s):

High Pressure ◽

Response Surface Methodology ◽

Organic Acids ◽

Response Surface ◽

High Pressure Processing ◽

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The Manufacture of Low Salt Pork Sausage using High Pressure Processing

food preservation science ◽

10.5891/jafps.28.247 ◽

2002 ◽

Vol 28 (5) ◽

pp. 247-252

Author(s):

Toshiro SUZUKI ◽

Kotaro TADA

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Pork Sausage ◽

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Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Meat Science ◽

10.1016/j.meatsci.2021.108471 ◽

2021 ◽

Vol 176 ◽

pp. 108471

Author(s):

Yan-ping Li ◽

Zhuang-li Kang ◽

Valerii Sukmanov ◽

Han-jun Ma

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

High Pressure Processing ◽

Water Holding Capacity ◽

Gel Properties ◽

Low Salt ◽

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Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham

Food and Bioprocess Technology ◽

10.1007/s11947-018-2212-4 ◽

2018 ◽

Vol 12 (2) ◽

pp. 288-297 ◽

Author(s):

Aida Pérez-Baltar ◽

Alejandro Serrano ◽

Daniel Bravo ◽

Raquel Montiel ◽

Margarita Medina

Keyword(s):

High Pressure ◽

Listeria Monocytogenes ◽

High Pressure Processing ◽

Combined Effect ◽

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