Simultaneous application of hydrostatic pressure and microbial transglutaminase as pretreatment to improve the physicochemical properties of heat-induced gels from tilapia surimi paste

Journal of Food and Drug Analysis

Volumn 17, Issue 2, 2009, Pages 100-106

  Hsieh, Chang Wei ^a   Lai, Cheng Hung ^a   Hsieh, Hung Chun ^b   Ko, Wen Ching ^a  

^a DA YEH UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Gelation properties; Hydrostatic pressure; Microbial transglutaminase; Tilapia surimi

Indexed keywords

FISH PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; COOKING; FISH MEAT; FOOD PROCESSING; GEL; HYDROSTATIC PRESSURE; ORECHROMIS NILOTICUS; PHYSICAL CHEMISTRY; SOLUBILITY; STRESS STRAIN RELATIONSHIP; TILAPIA; TILAPIA SURIMI PASTE;

TILAPIA;

EID: 67649755522     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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