Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Jafarpour, A ^a,b   Gorczyca, E M ^a  

^a RMIT UNIVERSITY   (Australia)

^b SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

Author keywords

Kamaboko; Microstructure; Sarcoplasmic proteins; Surimi; Texture

Indexed keywords

FISH PROTEIN; MUSCLE PROTEIN; VISCOELASTIC SUBSTANCE;

ANIMAL; ARTICLE; CARP; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; GEL; HEAT; METHODOLOGY; SEA FOOD; STANDARD;

ANIMALS; CARPS; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; FOOD PRESERVATION; GELS; HOT TEMPERATURE; MUSCLE PROTEINS; VISCOELASTIC SUBSTANCES;

CYPRINIDAE; CYPRINUS CARPIO; NEMIPTERIDAE;

EID: 58649093481     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01009.x     Document Type: Article

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