Improvement of cold and thermally induced gelation of giant squid (Dosidicus gigas) surimi

Journal of Aquatic Food Product Technology

Volumn 18, Issue 4, 2009, Pages 312-330

  Moreno, Helena M ^a   Cardoso, Carlos ^b   Solas, M Teresa ^c   Borderías, A Javier ^a  

^a Institute of Refrigeration   (Spain)

^b INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gelation; Giant squid surimi; High pressure; Microbial transglutaminase; Physicochemical properties

Indexed keywords

DOSIDICUS GIGAS; GEL STRENGTHS; HIGH ISOSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; ISOELECTRIC PRECIPITATION; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; THERMALLY INDUCED; WATER BINDING;

BINDING ENERGY; COAGULATION; GELATION; MECHANICAL PROPERTIES; SCAFFOLDS;

GELS;

EID: 77951449851     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850903223788     Document Type: Article

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