Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

Food Chemistry

Volumn 116, Issue 2, 2009, Pages 413-418

  Xiong, Guangquan ^a,b,c   Cheng, Wei ^a,b   Ye, Lixiu ^a,b   Du, Xin ^a,b   Zhou, Ming ^a,b   Lin, Ruotai ^a,b   Geng, Shengrong ^a,b   Chen, Mingli ^a,b   Corke, Harold ^c   Cai, Yi Zhong ^c  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Hubei Academy of Agricultural Sciences   (China)

^c UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Frozen storage; Grass carp; Konjac glucomannan; Physicochemical properties; Protein denaturation; Surimi

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); CRYOPROTECTIVE AGENT; KONJAC GLUCOMANNAN; MANNAN; MUSCLE PROTEIN; SALT EXTRACTABLE PROTEIN; SORBITOL; SUCROSE; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CARP; CONTROLLED STUDY; CRYOPROTECTION; CTENOPHARYNGODON IDELLA; ENZYME ACTIVITY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN DENATURATION;

CTENOPHARYNGODON; CTENOPHARYNGODON IDELLA;

EID: 67349126511     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.056     Document Type: Article

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