Effect of ice storage on the functional properties of proteins from shark (Scoliodon laticaudus) meat

Nahrung - Food

Volumn 46, Issue 4, 2002, Pages 220-226

  Mathew, Sijo ^b   Shamasundar, B A ^a  

^a University   (India)

^b NONE

Author keywords

Gel forming ability; Ice storage; Nitrogen content; Shark meat

Indexed keywords

CHONDRICHTHYES; SCOLIODON LATICAUDUS;

ICE; NITROGEN; UREA;

ANIMAL; ARTICLE; EMULSION; FOOD HANDLING; FOOD PRESERVATION; GEL; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE; SEA FOOD; SHARK; SOLUBILITY; STANDARD; TIME; VISCOSITY;

ANIMALS; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; FOOD HANDLING; FOOD PRESERVATION; GELS; ICE; NITROGEN; SEAFOOD; SHARKS; SOLUBILITY; TIME FACTORS; UREA; VISCOSITY;

EID: 0041885386     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020701)46:4<220::AID-FOOD220>3.0.CO;2-9     Document Type: Article

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