Study of how phase separation by filtration instead of centrifugation affects protein yield and gel quality during an alkaline solubilisation process - Different surimi-processing methods

International Journal of Food Science and Technology

Volumn 42, Issue 2, 2007, Pages 139-147

  Nolsøe, Helgi ^b   Imer, Sinan ^a   Hultin, Herbert O ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Faroese Fisheries Laboratory   (Faroe Islands)

Author keywords

Acid; Alkali; Cod; Fish; Gel quality; Haddock; Muscle; Protein; Surimi; Yield

Indexed keywords

MELANOGRAMMUS;

EID: 33846889043     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01162.x     Document Type: Article

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