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Volumn 62, Issue 1, 1997, Pages 33-36

Gel properties of surimi from various fish species as affected by moisture content

Author keywords

Color; Moisture; Strain; Stress; Surimi

Indexed keywords

CLUPEA HARENGUS; CLUPEA PALLASI; MERLANGIUS MERLANGUS; PLEURONECTOIDEI; POLLACHIUS VIRENS; REINHARDTIUS STOMIAS;

EID: 0030875256     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04362.x     Document Type: Article
Times cited : (45)

References (14)
  • 1
    • 84987357939 scopus 로고
    • Factors affecting the gel properties of surimi
    • Babbitt, J.K. and Reppond, K. 1988. Factors affecting the gel properties of surimi. J. Food Sci. 53: 965-966.
    • (1988) J. Food Sci. , vol.53 , pp. 965-966
    • Babbitt, J.K.1    Reppond, K.2
  • 2
    • 0002283327 scopus 로고
    • Relation between the ATP breakdown in ice stored Alaska pollack meat and the quality of frozen surimi
    • Fujii, Y., Watanabe, K., and Maruyama, Y. 1973. Relation between the ATP breakdown in ice stored Alaska pollack meat and the quality of frozen surimi. Bull. Tokai Fish. Res. Lab. 75: 7-11.
    • (1973) Bull. Tokai Fish. Res. Lab. , vol.75 , pp. 7-11
    • Fujii, Y.1    Watanabe, K.2    Maruyama, Y.3
  • 3
    • 85010163337 scopus 로고
    • Mechanical behavior and cross linkages of heat induced myosin gel
    • Hamada, M. 1992. Mechanical behavior and cross linkages of heat induced myosin gel. Bull. Jap. Soc. Sci. Fish. 58: 89-93.
    • (1992) Bull. Jap. Soc. Sci. Fish. , vol.58 , pp. 89-93
    • Hamada, M.1
  • 4
    • 0000480505 scopus 로고
    • Rheological and texture properties of surimi and surimi-based foods
    • Ch. 17 T.C. Lanier and C.M. Lee (Ed.), Marcel Dekker, Inc. New York
    • Hamann, D. D. and MacDonald, G. A. 1992. Rheological and texture properties of surimi and surimi-based foods. Ch. 17 in Surimi Technology, T.C. Lanier and C.M. Lee (Ed.), p. 429-500. Marcel Dekker, Inc. New York.
    • (1992) Surimi Technology , pp. 429-500
    • Hamann, D.D.1    MacDonald, G.A.2
  • 9
    • 84986465438 scopus 로고
    • Surimi gel colors as affected by moisture content and physical conditions
    • Park, J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60: 15-18.
    • (1995) J. Food Sci. , vol.60 , pp. 15-18
    • Park, J.W.1
  • 10
    • 84987299744 scopus 로고
    • Cryoprotective effects of sugar polyols and/or phosphates on Alaska pollack surimi
    • Park, J. W., Lanier, T., and Green, D.P. 1988. Cryoprotective effects of sugar polyols and/or phosphates on Alaska pollack surimi. J. Food Sci. 53: 1-3.
    • (1988) J. Food Sci. , vol.53 , pp. 1-3
    • Park, J.W.1    Lanier, T.2    Green, D.P.3
  • 12
    • 0342460363 scopus 로고
    • Properties of gels produced from blends of arrowtooth flounder and Alaska pollock surimi
    • Reppond, K.D., Wasson, D.H., and Babbitt, J.K. 1993. Properties of gels produced from blends of arrowtooth flounder and Alaska pollock surimi. J. Aquat. Food Product Technol. 2(1): 83-98.
    • (1993) J. Aquat. Food Product Technol. , vol.2 , Issue.1 , pp. 83-98
    • Reppond, K.D.1    Wasson, D.H.2    Babbitt, J.K.3
  • 13
    • 0141789479 scopus 로고
    • Freeman and Co. San Francisco, CA
    • Sokal, R. and Rohlf, F. 1969. Biometry. Freeman and Co. San Francisco, CA.
    • (1969) Biometry
    • Sokal, R.1    Rohlf, F.2
  • 14
    • 85008099369 scopus 로고
    • On rheological properties and structure of kamaboko-VI. Temperature dependence of tensile stress relaxation behavior and thermo-rheological simplicity for kamaboko
    • Takagi, I. and Simidu, W. 1972. On rheological properties and structure of kamaboko-VI. Temperature dependence of tensile stress relaxation behavior and thermo-rheological simplicity for kamaboko. Bull. Jap. Soc. Sci. Fish. 38: 865-868.
    • (1972) Bull. Jap. Soc. Sci. Fish. , vol.38 , pp. 865-868
    • Takagi, I.1    Simidu, W.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.