Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Balange, A K ^a   Benjakul, S ^a   Maqsood, S ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Degradation; Denaturation; Gelation; Iced storage; Kiam wood; Mackerel; Muscle; PH; Surimi

Indexed keywords

FISH PROTEIN; ICE; METHYLAMINE; PEPTIDE FRAGMENT; PLANT EXTRACT; TANNIN DERIVATIVE; TRIMETHYLAMINE; VOLATILE ORGANIC COMPOUND; WATER;

ANIMAL; ARTICLE; CHEMISTRY; DIPTEROCARPACEAE; FREEZING; GEL; LIPID PEROXIDATION; PERCIFORMES; PH; PIGMENTATION; QUALITY CONTROL; SEA FOOD; TIME; WOOD;

ANIMALS; DIPTEROCARPACEAE; FISH PRODUCTS; FISH PROTEINS; GELS; HYDROGEN-ION CONCENTRATION; ICE; LIPID PEROXIDATION; METHYLAMINES; PEPTIDE FRAGMENTS; PERCIFORMES; PIGMENTATION; PLANT EXTRACTS; QUALITY CONTROL; REFRIGERATION; TANNINS; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; WATER; WOOD;

RASTRELLIGER KANAGURTA;

EID: 70349653489     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01322.x     Document Type: Article

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