Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Leerahawong, Akasith ^a   Tanaka, Munehiko ^b   Okazaki, Emiko ^a   Osako, Kazufumi ^a  

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

^b Kokugakuin Tochigi Junior College   (Japan)

Author keywords

Edible film; Physical properties; Plasticizer; Squid mantle muscle; Storage

Indexed keywords

GLYCEROL; MUSCLE PROTEIN; PLASTICIZER; SURFACTANT;

ANIMAL; ARTICLE; CEPHALOPOD; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; FOOD INDUSTRY; FOOD PACKAGING; FOOD STORAGE; GLYCATION; INDUSTRIAL WASTE; JAPAN; METABOLISM; MUSCLE; PERMEABILITY; PHYSICAL CHEMISTRY; PIGMENTATION; PROTEIN STABILITY; SHELLFISH; SOLUBILITY; TENSILE STRENGTH;

ANIMALS; DECAPODIFORMES; FISHERIES; FOOD PACKAGING; FOOD STORAGE; GLYCEROL; INDUSTRIAL WASTE; JAPAN; MAILLARD REACTION; MUSCLE PROTEINS; MUSCLES; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLASTICIZERS; PROTEIN STABILITY; SHELLFISH; SOLUBILITY; SURFACE-ACTIVE AGENTS; TENSILE STRENGTH;

CEPHALOPODA; TODARODES PACIFICUS;

EID: 84861969430     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02728.x     Document Type: Article

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