Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

Food Science and Technology International

Volumn 10, Issue 4, 2004, Pages 223-232

  Ortiz, J ^a   Aguilera, J M ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

carrageenan; Gelation; Horse mackerel; Surimi; Texture

Indexed keywords

FOOD PROCESSING; FOOD STORAGE; HEAT TREATMENT; MEATS; MIXTURES; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE; SOLUBILITY; TEXTURES;

HORSE MACKEREL; K-CARRAGEENAM; MYOFIBRILLAR PROTEINS; SURIMI;

GELATION;

EQUUS CABALLUS;

EID: 4344627495     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204045884     Document Type: Article

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