Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1077-1084

  Rawdkuen, Saroat ^a   Benjakul, Soottawat ^b  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Gel strength; Gel weakening; Proteinase; Surimi gel; Whey

Indexed keywords

MYOSIN HEAVY CHAIN; PROTEIN; TRICHLOROACETIC ACID;

ARTICLE; AUTOLYSIS; DIET; FISH; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; MOISTURE; PROTEIN DEGRADATION; PROTEIN INTAKE; WHEY;

LUTJANUS LUTJANUS; MULLIDAE; MULLOIDICHTHYS VANICOLENSIS; NEMIPTERIDAE; NEMIPTERUS BIPUNCTATUS; PRIACANTHUS TAYENUS; SAURIDA TUMBIL;

EID: 34548573053     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.028     Document Type: Article

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