Physicochemical and textural properties of dried squid as affected by alkaline treatments

Journal of the Science of Food and Agriculture

Volumn 80, Issue 14, 2000, Pages 2142-2148

  Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Tanaka, Munehiko ^c   Ishizaki, Shoichiro ^c   Taluengphol, Alisara ^a   Chichanan, Urai ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Alkaline treatment; Softening; Squid; Texture

Indexed keywords

FOOD PRODUCT; MUSCLE CELL; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SODIUM CARBONATE; SODIUM HYDROXIDE; SQUID; TEXTURE;

CEPHALOPODA;

EID: 0033788589     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200011)80:14<2142::AID-JSFA754>3.0.CO;2-X     Document Type: Article

References (14)

1. Recoveries and yield from Pacific fish and shellfish
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3. Extraction and purification of squid myosin
4. Textural characterization of squid (Loligo Pealei Lesuer): Scanning electron microscopy of cooked mantle
5. Rheological properties of dried squid mantle change on softening
6. Mechanism of gelation of sardine protein: Influence of thermal processing and various additives on the texture and protein solubility of kamaboko gel
7. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions
8. Ratios of ideals - A new twist to an old idea
9. Effects of changes in biochemical properties of myofibrillar proteins during heatdrying on the texture of dried meat
10. Mg-ATPase activity enhancement of carp myofibrils upon thermal treatment