Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara)

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 914-920

  Hamaguchi, Patricia Yuca ^a   WuYin, Weng ^a   Tanaka, Munehiko ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Blue marlin; Edible film; Fish muscle proteins; Mechanical properties

Indexed keywords

MUSCLE PROTEIN;

ACIDITY; ALKALINITY; ARTICLE; BLUE MARLIN; CHEMICAL BOND; FILM; FISH; HYDROPHOBICITY; MOLECULAR INTERACTION; PH MEASUREMENT; PISCICULTURE; PROTEIN DEGRADATION; PROTEIN QUALITY; TENSILE STRENGTH; WATER VAPOR;

MAKAIRA MAZARA; MAKAIRA NIGRICANS;

EID: 33745944685     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.045     Document Type: Article

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