Effect of Pressure/Heat Combinations on Blue Whiting (Micromesistius poutassou) Washed Mince: Thermal and Mechanical Properties

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 8, 1998, Pages 3257-3264

  Fernández Martín, Fernando ^a   Pérez Mateos, Miriam ^a   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Blue whiting (Micromesistius poutassou) washed mince; Cold gelation; DSC; Heat gelation; High pressure thermal treatments; Mechanical properties; Protein denaturation; SEM; TPA; Ultrastructure

Indexed keywords

MERLANGIUS MERLANGUS; MICROMESISTIUS POUTASSOU;

EID: 0542404062     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980040a     Document Type: Article

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