Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process

European Food Research and Technology

Volumn 222, Issue 1-2, 2006, Pages 58-63

  Chaijan, Manat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Faustman, Cameron ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Alkaline; Gel properties; Mackerel; Sardine; Surimi; Washing

Indexed keywords

RASTRELLIGER KANAGURTA; SARDINELLA GIBBOSA;

EID: 28644437128     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0091-1     Document Type: Article

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