Food Biochemistry and Food Processing

316 Part III: Muscle Foods DESCRIPTION OF THE MUSCLE ENZYMES There are a wide variety of enzymes in the muscle. Most of them hav ...

14 Biochemistry of Processing Meat and Poultry 317 The stability of calpain I in postmortem muscle is very poor because it is re ...

318 Part III: Muscle Foods lysosomes and have optimal acid pH (5.5). DPP I has a special preference for hydrolyzing the dipep- t ...

14 Biochemistry of Processing Meat and Poultry 319 7.0. The mono-acylglycerol lipase is mainly present in the adipocytes, and ve ...

320 Part III: Muscle Foods be stable during frozen storage and is responsible for rancidity development in chicken, especially i ...

14 Biochemistry of Processing Meat and Poultry 321 polypeptides are further hydrolzyed to small pep- tides by di- and tripeptidy ...

322 Part III: Muscle Foods as well as the cross-links that make the muscle more heat stable and mechanically resistant, increase ...

14 Biochemistry of Processing Meat and Poultry 323 in sarcoplasmic proteins. The patterns for myosin heavy chain, myosin light c ...

324 Part III: Muscle Foods which are very stable and have an optimal pH closer to that in ham, would act during the full process ...

14 Biochemistry of Processing Meat and Poultry 325 tively, due to their good activity, stability, and an optimal pH near that in ...

326 Part III: Muscle Foods is involved in the last step, which consists in the conversion of pyruvic acid into lactic acid. The ...

14 Biochemistry of Processing Meat and Poultry 327 LIPOLYSIS Lipolysis makes an important contribution to the quality of meat pr ...

328 Part III: Muscle Foods found, depending on the batch and the presence of specific strains (Molly et al. 1997). Other authors ...

14 Biochemistry of Processing Meat and Poultry 329 free fatty acids increases with ageing time, up to 6 months of processing (se ...

330 Part III: Muscle Foods at 14–18°C are more hydrolyzed than triacylglyc- erols that are rich in saturated fatty acids such as ...

14 Biochemistry of Processing Meat and Poultry 331 consequence of further oxidative reactions. Oleic, linoleic, estearic, and pa ...

332 Part III: Muscle Foods formed during the processing of fermented sausages (Toldrá et al. 2001). Thus, this enzyme contribute ...

14 Biochemistry of Processing Meat and Poultry 333 Taylor, editors Accelerated Processing of Meat, pp. 21–28. London: Elsevier A ...

334 Part III: Muscle Foods Negre AE, Salvayre RS, Dagan A, Gatt S. 1985. New fluorimetric assay of lysosomal acid lipase and its ...

14 Biochemistry of Processing Meat and Poultry 335 Toldrá F, Sanz Y, Flores M. 2001. Meat fermentation technology. In: YH Hui, W ...