Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat

Journal of Food Science and Technology

Volumn 47, Issue 5, 2010, Pages 534-540

  Rupsankar, Chakrabarti ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

Bombay duck meat; Gel strength; Harpodon nehereus cooking quality; Iso electric pH

Indexed keywords

AMBIENT TEMPERATURES; BOMBAY DUCK MEAT; COLD WATERS; COOKING QUALITY; FISH MEAT; GEL FORMATION; GEL STRENGTH; GEL STRENGTHS; HARPODON NEHEREUS COOKING QUALITY; HIGH MOISTURE; ISO-ELECTRIC PH; ISO-ELECTRIC POINTS; MUSCLE PROTEINS; POTASSIUM SORBATES; PROTEIN CONTENTS; SHELF LIFE; SODIUM CITRATE; SOLUBLE PROTEINS;

CITRIC ACID; FISH; GELS; MEATS; MOISTURE; PROTEINS; SODIUM CHLORIDE; TEMPERATURE;

THERMAL PROCESSING (FOODS);

HARPADONTINAE;

EID: 79951773129     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0092-3     Document Type: Article

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