BIOQUIMICA DE LOS ALIMENTOS
Miguel Calvo

TEMA 18: EL SISTEMA PROTEICO MUSCULAR. TRANSFORMACIÓN DEL MÚSCULO EN CARNE

Objetivos

Contenidos

Materiales disponibles

Mioglobina

Colágeno

Bibliografía

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- Sikorski, Z.E, Kolakoska, A y Burt, J.R (1994). Cambios bioquímicos y microbianos subsiguientes a la captura en Tecnología de los Productos del mar: recursos, composición nutritiva y conservación (Sizorski, Z.E., ed.) Acribia, Zaragoza, 73-102.

- Varnam, AH. y Sutherland, J.P. (1995). Conversión del músculo en carne. En: Carne y productos cárnicos. Tecnología, química y microbiología (Serie alimentos básicos 3).Acribia, Zaragoza. 45 - 116.

- Xiong, Y.L., (1.994). Myofi brilla r protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit. Rev. Food Sci. Nutr. 34 (3) 293-320.

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