Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1779-1784

  Yarnpakdee, Suthasinee ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Kijroongrojana, Kongkarn ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Aggregation; Goatfish; Natural actomyosin; Thermal gelation

Indexed keywords

LUTJANUS LUTJANUS; MULLIDAE; MULLOIDICHTHYS MARTINICUS;

EID: 67349122272     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.03.006     Document Type: Article

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