Improvement of physical properties of black tiger shrimp (Penaeus monodon) meat gel induced by high pressure and heat treatment

Journal of Food Biochemistry

Volumn 35, Issue 3, 2011, Pages 976-996

  Cheecharoen, Jirawan ^a   Kijroongrojana, Kongkarn ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINE PLASMA; BREAKING FORCE; GEL PROPERTIES; HIGH PRESSURE; MICROBIAL TRANSGLUTAMINASE; MYOSIN HEAVY CHAIN; PENAEUS MONODON; TIGER SHRIMP; WEIGHT LOSS;

COAGULATION; DEFORMATION; GELATION; HEAT TREATMENT; HEATING; SHELLFISH;

GELS;

BOVINAE; DECAPODA (CRUSTACEA); PENAEUS MONODON;

EID: 79958240871     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00428.x     Document Type: Article

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