Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature

Journal of the Science of Food and Agriculture

Volumn 88, Issue 9, 2008, Pages 1529-1536

  Moreno, Helena M ^a   Carballo, José ^a   Borderías, A Javier ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Calcium chloride; Gelification; Microbial transglutaminase; Restructured fishery products; Sodium alginate; Sodium caseinate

Indexed keywords

MERLUCCIUS CAPENSIS; REXEA SOLANDRI;

EID: 46049116920     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3245     Document Type: Article

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