Preparation of surimi gels from striped mullet (Mugil cephalus) using an optimal level of calcium chloride

Food Chemistry

Volumn 82, Issue 3, 2003, Pages 417-423

  Ramirez J A ^a   Rodriguez Sosa R ^a   Morales, O G ^a   Vazquez M ^a,b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Calcium; Mugil cephalus; Shear strain; Shear stress; Striped mullet; Surimi

Indexed keywords

CALCIUM CHLORIDE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FISH; FOOD ANALYSIS; GEL; INCUBATION TIME; MEAT; NONHUMAN; REACTION OPTIMIZATION; SHEAR STRESS; TEMPERATURE; TIME;

MUGIL; MUGIL CEPHALUS;

EID: 0038009378     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00594-0     Document Type: Article

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