Gel properties of red tilapia surimi: Effects of setting condition, fish freshness and frozen storage

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1777-1786

  Mahawanich, Thanachan ^a   Lekhavichitr, Jirachai ^a   Duangmal, Kiattisak ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Protein gel; Red tilapia; Salt extractable protein; Surimi; Tilapia

Indexed keywords

BREAKING FORCE; FISH FRESHNESS; FROZEN STORAGE; GEL PROPERTIES; GEL STRENGTHS; MYOSIN HEAVY CHAIN; PROTEIN GEL; PROTEOLYTIC DEGRADATION; RED TILAPIA; SETTING CONDITION; SETTING TIME; STORAGE TIME; SURIMI; TILAPIA;

PROTEINS; STORAGE (MATERIALS);

GELS;

OREOCHROMIS; TILAPIA;

EID: 77956122808     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02317.x     Document Type: Article

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