Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 9079-9088

  Chen, Yi Chen ^a   Jaczynski, Jacek ^b  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Beef plasma protein; Isoelectric solubilization precipitation; Texture and color properties; Transglutaminase; Trout proteins; Viscoelastic modulus

Indexed keywords

FISH PROTEIN; MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; GEL; ISOELECTRIC POINT; ISOLATION AND PURIFICATION; METHODOLOGY; OSMOLARITY; PH; PRECIPITATION; RAINBOW TROUT; SEA FOOD; SOLUBILITY;

ANIMALS; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; GELS; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; MUSCLE PROTEINS; ONCORHYNCHUS MYKISS; OSMOLAR CONCENTRATION; PRECIPITATION; SOLUBILITY;

ONCORHYNCHUS MYKISS; SALMONIDAE; SOLANUM TUBEROSUM;

EID: 36148946431     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071992w     Document Type: Article

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