The effect of washing, microbial transglutaminase, salts and starch addition on the functional properties of sardine (Sardina Pilchardus) kamaboko gels

Food Science and Technology International

Volumn 14, Issue 2, 2008, Pages 167-177

  Karayannakidis, P D ^a   Zotos, A ^a   Petridis, D ^a   Taylor, K D A ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Differential scanning calorimetry (DSC); Functional properties; Gelation; Kamaboko; MTGase; Sardine surimi

Indexed keywords

ADDITION REACTIONS; COLLOIDS; GELATION; GELS; WASHING;

(I ,J) CONDITIONS; EFFECT OF WASHING; FUNCTIONAL PROPERTIES; KAMABOKO GELS; MICROBIAL TRANSGLUTAMINASE (MTGASES); SARDINA PILCHARDUS; STARCH ADDITION;

SCAFFOLDS;

SARDINA PILCHARDUS; TRITICUM AESTIVUM;

EID: 45849135260     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208092816     Document Type: Article

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