Gelation of protein isolates extracted from tilapia light muscle by pH shift processing

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 789-798

  Ingadottir, Bergros ^a   Kristinsson, Hordur G ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Gelation; Isolate; pH shift; Sulphydryl groups; Tilapia

Indexed keywords

FISH PROTEIN; SODIUM CHLORIDE;

ACIDITY; ALKALINITY; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; ELASTICITY; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; GEL; GELATION; HARDNESS; MECHANICAL TORSION; MUSCLE; NONHUMAN; OSCILLATION; PROTEIN ISOLATION; TILAPIA;

TILAPIA;

EID: 69349086645     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.064     Document Type: Article

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