Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 112-119

  Rawdkuen, Saroat ^a   Sai Ut, Samart ^a   Khamsorn, Saisunee ^a   Chaijan, Manat ^b   Benjakul, Soottawat ^c  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b WALAILAK UNIVERSITY   (Thailand)

^c PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Gelation; pH shift process; Solubilisation; Surimi; Tilapia; Washing

Indexed keywords

ACETIC ACID; ACID; FISH PROTEIN; LIPID; MUSCLE PROTEIN; SODIUM HYDROXIDE; WATER;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; GEL; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN ISOLATION; SCANNING ELECTRON MICROSCOPY; SEA FOOD; SOLUBILITY; SURIMI; TILAPIA;

TILAPIA;

EID: 47949083218     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.047     Document Type: Article

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