Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 48-55

  Duangmal, Kiattisak ^a   Taluengphol, Alisara ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Beef plasma protein; Egg white; Microbial transglutaminase; Protein additive; Red tilapia; Sodium ascorbate; Surimi; Tilapia

Indexed keywords

OREOCHROMIS; TILAPIA;

EID: 72449141775     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02102.x     Document Type: Article

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