Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 410-417

  Moreno, Helena M ^a   Javier Borderias A ^a   Baron, Caroline P ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Cold gelation; Fish; Lipid oxidation; Microbial transglutaminase; Protein oxidation; Restructured raw product

Indexed keywords

FISH OIL; OMEGA 3 FATTY ACID; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHEMICAL COMPOSITION; COLOR DISCRIMINATION; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD STORAGE; GELATION; HYDROPHILICITY; IMMUNOCHEMISTRY; LIPID OXIDATION; MOISTURE; NONHUMAN; PHYSICAL CAPACITY; RAINBOW TROUT; SURFACE PROPERTY;

MERLUCCIUS MERLUCCIUS; ONCORHYNCHUS MYKISS; REXEA SOLANDRI; SALMONIDAE;

EID: 73249133699     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.021     Document Type: Article

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