Physicochemical changes in surimi with salt substitute

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1281-1286

  Tahergorabi, Reza ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Differential scanning calorimetry; Rheology; Salt substitute; Surimi; Texture

Indexed keywords

ENDOTHERMIC TRANSITIONS; HIGHER TEMPERATURES; MOLAR CONCENTRATION; PHYSICO-CHEMICAL CHANGES; RHEOLOGICAL PROPERTY; SEAFOOD PRODUCTS; STRESS AND STRAIN; SURIMI; TEXTURE PROPERTIES; THERMAL DENATURATIONS; TRANSITION ENTHALPY;

COAGULATION; DIFFERENTIAL SCANNING CALORIMETRY; FRACTURE; GELATION; GELS; MECHANICAL PROPERTIES; PROTEINS; PYROLYSIS; SHEAR STRESS; SODIUM CHLORIDE; TEXTURES;

RHEOLOGY;

MYOSIN; SODIUM CHLORIDE;

ARTICLE; DENATURATION; ENTHALPY; FLOW KINETICS; FOOD; GELATION; HIGH TEMPERATURE; LOW TEMPERATURE; PHYSICAL CHEMISTRY; SHEAR STRESS; SURIMI; THERMAL DENATURATION; YOUNG MODULUS;

THERAGRA CHALCOGRAMMA;

EID: 84856215665     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.104     Document Type: Article

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