Rheological and textural properties of pacific whiting surimi gels as influenced by chicken plasma

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 820-832

  Rawdkuen, Saroat ^a   Benjakul, Soottawat ^b   Visessanguan, Wonnop ^c   Lanier, Tyre C ^d  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^d NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Chicken plasma; Gelation; Kamaboko; Modori; Rheology; Surimi

Indexed keywords

AMINES; COAGULATION; COLLOIDS; GELATION; GELS; HEATING; MEATS; PLASMAS; SHEAR STRAIN;

CHICKEN PLASMA; CHICKEN PLASMAS; KAMABOKO; MODORI; MYOSIN HEAVY CHAINS; PHASE ANGLES; RHEOLOGICAL PROPERTIES; RHEOLOGICAL TRANSITIONS; SHEAR FRACTURES; SMALL STRAINS; SOLUBLE PEPTIDES; SURIMI; TEMPERATURE RANGES; TEXTURAL PROPERTIES;

RHEOLOGY;

EID: 57049173396     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701624744     Document Type: Article

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