Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (pangasius hypophthalmus) muscle protein

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Tadpitchayangkoon, P ^a   Yongsawatdigul, J ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Alkali extraction; Gelation; Striped catfish; Surimi

Indexed keywords

FATTY ACID; FISH PROTEIN; MUSCLE PROTEIN; THIOL DERIVATIVE; WATER;

ANIMAL; ARTICLE; CATFISH; CHEMISTRY; COLOR; COMPARATIVE STUDY; DRUG STABILITY; GEL; ISOLATION AND PURIFICATION; MUSCLE; OSMOLARITY; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION;

ANIMALS; CATFISHES; COLOR; DRUG STABILITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATTY ACIDS; FISH PROTEINS; GELS; HYDROGEN-ION CONCENTRATION; MUSCLE PROTEINS; MUSCLES; OSMOLAR CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; PRECIPITATION; SULFHYDRYL COMPOUNDS; WATER;

MYSTUS VITTATUS; PANGASIUS HYPOPHTHALMUS;

EID: 64049102864     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01110.x     Document Type: Article

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