Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1602-1609

  Jafarpour, Ali ^a   Sherkat, Frank ^a   Leonard, Brian ^a   Gorczyca, Elisabeth M ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Carp; Colour; Hydrogen peroxide; Sodium tri polyphosphate; Surimi; Water holding capacity

Indexed keywords

CYPRINIDAE; CYPRINUS CARPIO; NEMIPTERIDAE; THERAGRA CHALCOGRAMMA;

EID: 49449109856     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01622.x     Document Type: Article

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