The change of thermal gelation properties of horse mackerel mince led by protein denaturation occurring in frozen storage and consequential air floatation wash

Food Research International

Volumn 38, Issue 1, 2005, Pages 19-27

  Lin, Shih Bin ^a   Chen, Li Chen ^a   Chen, Hui Huang ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

Air flotation washing; Denaturation; Gelation; Horse mackerel; Surimi protein

Indexed keywords

HORSE MACKEREL MINCE; HORSE MACKEREL MUSCLES;

BONDING; DEFORMATION; FISHERIES; FOOD PRODUCTS; GELS; MUSCLE; PROTEINS; STORAGE (MATERIALS);

GELATION;

EQUUS CABALLUS;

EID: 7444258535     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.08.001     Document Type: Article

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