Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Hunt, Angela ^a   Park, Jae W ^a   Handa, Akihiro ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b KEWPIE CORPORATION   (Japan)

Author keywords

Cryoprotectant; Egg white; Enzyme inhibitor; Fish proteins; Gelation

Indexed keywords

CRYOPROTECTIVE AGENT; EGG WHITE; ENZYME INHIBITOR; FISH PROTEIN; THIOL DERIVATIVE; GEL;

ALGORITHM; ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COMPRESSIVE STRENGTH; FLOW KINETICS; FOOD HANDLING; GADIFORMES; GEL; METABOLISM; METHODOLOGY; MUSCLE FIBRIL; PHYSICAL CHEMISTRY; QUALITY CONTROL; SEA FOOD; TEMPERATURE; TIME; YOUNG MODULUS; ANALYSIS; PROCEDURES;

ALGORITHMS; ANIMALS; COLOR; COMPRESSIVE STRENGTH; CRYOPROTECTIVE AGENTS; EGG WHITE; ELASTIC MODULUS; ENZYME INHIBITORS; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; GADIFORMES; GELS; MYOFIBRILS; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; RHEOLOGY; SULFHYDRYL COMPOUNDS; TEMPERATURE; TIME FACTORS;

THERAGRA CHALCOGRAMMA;

EID: 70449465379     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01354.x     Document Type: Article

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