Edible film from squid (Todarodes pacificus) mantle muscle

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 177-182

  Leerahawong, Akasith ^a   Arii, Rika ^b   Tanaka, Munehiko ^c   Osako, Kazufumi ^a  

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

^b Nihon Tetra KK   (Japan)

^c Kokugakuin Tochigi Junior College   (Japan)

Author keywords

Edible film; Mantle muscle proteins; Organic salts; Physical properties; Squid

Indexed keywords

BARRIER PROPERTIES; DRYING PROCESS; EDIBLE FILMS; FILM-FORMING; MANTLE MUSCLE PROTEINS; MUSCLE PROTEINS; MYOSIN HEAVY CHAIN; NEUTRAL PH; ORGANIC SALT; ORGANIC SALTS; SALT SOLUTION; SDS-PAGE; TRANSPARENT FILMS; UV-BARRIER; WATER VAPOUR PERMEABILITY;

MUSCLE; PHYSICAL PROPERTIES; PROTEINS; SHELLFISH; SODIUM CHLORIDE; TENSILE STRENGTH;

FILM PREPARATION;

BENZOIC ACID; CITRATE DISODIUM; MUSCLE PROTEIN; SODIUM CHLORIDE;

ARTICLE; FOOD PROCESSING; MEAT; MUSCLE TISSUE; NUTRITIONAL VALUE; SQUID; TODARODES PACIFICUS; WATER PERMEABILITY;

CEPHALOPODA; TODARODES PACIFICUS;

EID: 77955273246     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.005     Document Type: Article

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