Inhibition of thermal degradation of mackerel surimi by pig plasma protein and L-kininogen

Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1124-1129

  Lee, J J ^a   Tzeng, S S ^b   Wu, J ^b   Jiang, S T ^b  

^a China College of Marine Technology and Commerce   (Taiwan)

^b NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Kininogen; Plasma protein; Surimi; Surimi gel degradation

Indexed keywords

CATHEPSIN; ENZYME INHIBITION; ENZYMIC DEGRADATION; FISH; FOOD PROCESSING; FOOD QUALITY; KININOGEN; MAJOR HISTOCOMPATIBILITY ANTIGEN; MYOSIN ADENOSINE TRIPHOSPHATASE; MYOSIN HEAVY CHAIN; PLASMA PROTEIN; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS; SWINE;

EID: 0034471044     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10250.x     Document Type: Article

References (18)

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10. 4
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15. Modification of thermal and non-thermal gelation of carp actomyosin by additive compounds
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