Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 243-249

  Ramirez J A ^a   Ángel, A Del ^a   Uresti, R M ^a   Velazquez, G ^a   Vazquez M ^b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b Escola Politécnica Superior   (Spain)

Author keywords

Low salt; Restructured fish products; Striped mullet; Transglutaminase; Whey

Indexed keywords

FOOD ADDITIVE; PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SODIUM CHLORIDE; WHEY PROTEIN;

ANIMAL TISSUE; ARTICLE; FEASIBILITY STUDY; FISH; FOOD BIOTECHNOLOGY; MUGIL CEPHALUS; NONHUMAN; RAW FOOD; SEA FOOD;

MUGIL CEPHALUS;

EID: 33845257852     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.045     Document Type: Article

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