Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 61-70

  Balange, Amjad ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Bigeye snapper; Cross linking; Gelation; Oxygenation; Phenolic compounds; Quinone; Surimi

Indexed keywords

AMINO ACID; CAFFEIC ACID; CATECHIN; FERULIC ACID; MYOSIN ADENOSINE TRIPHOSPHATASE; PHENOL DERIVATIVE; PROTEIN; TANNIN;

ALKALINITY; ARTICLE; CONFORMATION; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; CROSS LINKING; DISULFIDE BOND; FISH; FISH MEAT; GEL; GELATION; HYDROPHOBICITY; MEAT INDUSTRY; MOISTURE; NONHUMAN; OXIDATION; OXYGENATION; PH; PHYSICAL CHEMISTRY; PRIACANTHUS TAYENUS; SEA FOOD; SOLUBILITY; SURIMI;

LUTJANUS LUTJANUS; PRIACANTHUS TAYENUS;

EID: 52949097180     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.039     Document Type: Article

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