Comparison of gel-forming properties of silver carp (Hypophthalmichthys molitrix) surimi prepared in different seasons

Journal of Food Science

Volumn 70, Issue 5, 2005, Pages

  Yuan, C ^a   Fukuda, Y ^b   Kaneniwa, M ^c   Chen, S ^d   Cheng, Y ^d   Wang, X ^d   Konno, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^d SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Ca ATPase activity; Gelation; Myofibrils; Silver carp; Surimi; Thermostability

Indexed keywords

CYPRINUS CARPIO; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 21544445284     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09961.x     Document Type: Article

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