Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 85-92

  Chaijan, Manat ^a   Panpipat, Worawan ^a   Benjakul, Soottawat ^b  

^a WALAILAK UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Gel forming ability; Mackerel; Physicochemical properties; Surimi

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); METMYOGLOBIN; MYOGLOBIN; MYOSIN ADENOSINE TRIPHOSPHATASE;

ARTICLE; AUXIS THAZARD; ENZYME ACTIVITY; FISH; FOOD COMPOSITION; GELATION; HEATING; MACKEREL; PH; PHYSICAL CHEMISTRY; RASTRELLIGER BRACHYSOMA; RASTRELLIGER KANAGURTA; SEA FOOD; SPECIES; SURIMI; THAILAND;

AUXIS; AUXIS THAZARD; RASTRELLIGER BRACHYSOMA; RASTRELLIGER KANAGURTA;

EID: 75749119264     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.007     Document Type: Article

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