Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi

Journal of Food Science

Volumn 72, Issue 4, 2007, Pages

  Park, Joo D ^a   Park, Jae W ^a  

^a OSU Seafood Laboratory   (United States)

Author keywords

Ethanol extraction; Gelation; Myoglobin; Pacific sardine; Pacific whiting

Indexed keywords

ALCOHOL; AMMONIUM SULFATE; FISH PROTEIN; GELATIN; MYOGLOBIN; PIGMENT; PLASMA PROTEIN;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; EVALUATION; FLOW KINETICS; GADIFORMES; ISOLATION AND PURIFICATION; PACIFIC OCEAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEA FOOD; TEMPERATURE;

AMMONIUM SULFATE; ANALYSIS OF VARIANCE; ANIMALS; BLOOD PROTEINS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ETHANOL; FISH PRODUCTS; FISH PROTEINS; GADIFORMES; GELATIN; MYOGLOBIN; PACIFIC OCEAN; PIGMENTS, BIOLOGICAL; RHEOLOGY; TEMPERATURE;

EID: 34248232530     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00322.x     Document Type: Article

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