Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko

Fisheries Science

Volumn 66, Issue 4, 2000, Pages 783-788

  Chen, Hui Huang ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

Cooking tolerance; Egg white; Horse mackerel; Plasma protein; Surimi; Wheat gluten; Whey protein

Indexed keywords

EID: 0008638344     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00127.x     Document Type: Article

References (2)

1. Howe JR, Hamann DD, Lanier TC, Park JW. Fracture of Alaska pollack gels in water: Effects of minced muscle processing and test temperature. J Food Sci. 1994; 59: 777-780.
2. Park JW. Temperature-tolerant fish protein gels using konjac flour. J. Mus. Foods 1996; 7: 165-174.