Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish

European Food Research and Technology

Volumn 220, Issue 3-4, 2005, Pages 316-321

  Benjakul, Soottawat ^a   Thongkaew, Chutima ^a   Visessanguan, Wonnop ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Frozen; Gelation; Protein; Surimi; Transglutaminase

Indexed keywords

AMINATION; CHEMICAL BONDS; COLD STORAGE; CROSSLINKING; DECOMPOSITION; ENZYMES; GELATION; GELS; HEATING; IONIC STRENGTH; MUSCLE; PROTEINS; REDUCTION;

FROZEN; MYOSIN; SURIMI; TRANSGLUTAMINASE;

MEATS;

ALECTIS CILIARIS; HYPEROGLYPHE POROSA; LUTJANUS LUTJANUS; NEMIPTERIDAE;

EID: 17144418159     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1092-1     Document Type: Article

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