| CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW | 第1-35页 |
| ·INTRODUCTION | 第19-20页 |
| ·MICROBIAL TRANSGLUTAMINASE (MTGase) | 第20-32页 |
| ·Significance of Problem | 第32-33页 |
| ·Objectives of the Study | 第33-35页 |
| CHAPTER 2 EXTRACTION AND CHARACTERIZATION OF PORCINE LEG MYOFIBRILLAR | 第35-49页 |
| ·INTRODUCTION | 第35页 |
| ·MATERIALS AND METHODS | 第35-39页 |
| ·RESULTS AND DISCUSSION | 第39-48页 |
| ·CONCLUSIONS | 第48-49页 |
| CHAPTER 3 EFFECT OF MICROBIAL TRANSGLUTAMINASE INDUCED PROTEIN CROSS-LINKING OF PORCINE LEG MYOFIBRILLAR | 第49-72页 |
| ·INTRODUCTION | 第49-50页 |
| ·MATERIALS AND METHODS | 第50-54页 |
| ·RESULTS AND DISCUSSION | 第54-71页 |
| ·CONCLUSIONS | 第71-72页 |
| CHAPTER 4 EFFICACY OF MTGASE ON THREE TYPES OF PORK BATTER GEL FORMULATIONS AT THREE HEATING METHODS | 第72-112页 |
| ·INTRODUCTION | 第72-73页 |
| ·MATERIALS AND METHODS | 第73-78页 |
| ·RESULTS AND DISCUSSION | 第78-111页 |
| ·CONCLUSION | 第111-112页 |
| CHAPTER 5 EFFECT OF INCUBATION TIME ON BATTER GEL PROPERTIES | 第112-120页 |
| ·INTRODUCTION | 第112页 |
| ·MATERIALS AND METHODS | 第112-113页 |
| ·RESULTS AND DISCUSSION | 第113-119页 |
| ·CONCLUSION | 第119-120页 |
| CHAPTER 6 IMPROVED SLICEABILITY IN RESTRUCTURED MEAT RESEMBLING HAM USING MICROBIAL TRANSGLUTAMINASE | 第120-124页 |
| ·INTRODUCTION | 第120页 |
| ·MATERIALS AND METHODS | 第120-121页 |
| ·RESULTS AND DISCUSSION | 第121-122页 |
| ·CONCLUSION | 第122-124页 |
| GENERAL CONCLUSION | 第124-126页 |
| REFERENCES | 第126-141页 |
| LIST OF PLATES | 第141-142页 |
| APPENDIX | 第142-148页 |
| Appendix-A: Determination of protein content by biuret method | 第142页 |
| Appendix-B: Determination of protein percentage by micro-kjeldhal method | 第142-143页 |
| Appendix-C: Standard curves for SDS-PAGE | 第143页 |
| Appendix-D: Determination of microbial transglutaminase activity | 第143-144页 |
| Appendix-E: Two cycle penetration for texture profile analysis | 第144页 |
| Appendix-F: Single cycle penetration curve for gel strength measurement | 第144-145页 |
| Appendix-G: Amino acid profile of gel sample | 第145页 |
| Appendix-H: Statistical analysis procedure from SAS method | 第145-148页 |
| PUBLICATIONS DURING THE STUDY | 第148页 |
