Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 633-637

  Xu, Yanshun ^a   Xia, Wenshui ^a   Yang, Fang ^a   Nie, Xiaohua ^b  

^a JIANGNAN UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Fermentation; Pediococcus pentosaceus; Physicochemical; Silver carp

Indexed keywords

MUSCLE PROTEIN; PEPTIDE; POLYMER;

ACIDITY; ARTICLE; CARP; CONTROLLED STUDY; COVALENT BOND; DISULFIDE BOND; FERMENTATION; FOOD QUALITY; HYDROPHILICITY; MEAT INDUSTRY; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PH; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN CONTENT; SILVER CARP; SOLUBILITY; TITRIMETRY;

HYPOPHTHALMICHTHYS NOBILIS; PEDIOCOCCUS PENTOSACEUS;

EID: 77951629558     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.023     Document Type: Article

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