Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

Fisheries Science

Volumn 66, Issue 1, 2000, Pages 130-135

  Chung, Yun Chin ^a,b   Ming Long, H O ^a,b   Chyan, F U Lln ^a,b   Jiang, Shann Tzong ^a,b  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Binder; Mackerel; Muscle protein; Restructured meat

Indexed keywords

EID: 0012168861     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00019.x     Document Type: Article

References (4)

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2. Ensor SA, Ernest EA, Sofos JA, Schmidt GR. Quality characteristics of restructured turkey meat with variable alginate/calciumlactate ratio. J. Food Sci. 1989; 54: 558-560.
3. Ford AL, Jones PN, MacFarlane JJ, Schmidt GR, Turner RH. Binding of meat pieces: Objective and subjective assessment of restructured steakettes containing added myosin and/or sarcoplasmic protein. J. Food Sci. 1978; 43: 815-818.
4. Raharjo R, Dexter DR, Worfel RC et al. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. J. Food Sci. 1944; 59: 471-473.