Effect of egg white and setting on the gelation of vinegar cured kamaboko

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 75, Issue 4, 2009, Pages 695-700

  Abe, Shuji ^a   Weng, Wuyin ^b   Tanaka, Munehiko ^a   Limpisophon, Kanokrat ^a   Osako, Kazufumi ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b JIMEI UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77952839321     PISSN: 00215392     EISSN: 1349998X     Source Type: Journal    
DOI: 10.2331/suisan.75.695     Document Type: Article

References (20)

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4. Fretheim K, Egelandsdal B, Harbitz O, Samejima K. Slow lowering of pH induces gel formation of myosin. Food Chemistry 1985; 18: 169-178.
5. Liang Y, Hordur GK. Influence of pH-induced unfolding and refolding of egg albumin on its foaming properties. J. Food. Sci. 2005; 70: C222-C230.
6. Weng WY, Hamaguchi PY, Osako K, Tanaka M. Effect of endogenous acid proteinase on the properties of edible films prepared from Alasaka Pollack surimi. Food Chemisry 2007; 105: 996-1002.