Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi

Bioresource Technology

Volumn 98, Issue 11, 2007, Pages 2148-2153

  Ramírez, José A ^a   Velazquez, Gonzalo ^a   Echevarría, Gerardo López ^a   Torres, J Antonio ^b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Color; Insoluble proteins; Mechanical properties; Pacific whiting; Surimi wash water

Indexed keywords

CENTRIFUGATION; GELS; MOISTURE; PROTEINS;

INSOLUBLE PROTEINS; PACIFIC WHITING; SURIMI WASH WATER;

WASTEWATER TREATMENT;

ORGANIC MATTER;

CENTRIFUGATION; GELS; MOISTURE; PROTEINS; WASTEWATER TREATMENT;

COLOR; MECHANICAL PROPERTY; ORGANIC MATTER; PROTEIN; WASTEWATER;

ARTICLE; CENTRIFUGATION; FOOD INDUSTRY; FOOD PROCESSING; PRIORITY JOURNAL; PRODUCTIVITY; SEA FOOD; WASTE WATER; WASTE WATER MANAGEMENT;

ANIMALS; COLOR; FISH PRODUCTS; FISH PROTEINS; FOOD TECHNOLOGY; FRESH WATER; GADIFORMES; SOLUBILITY;

EID: 33947156832     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2006.08.024     Document Type: Article

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