Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Poowakanjana, Samanan ^a   Mayer, Steven G ^b   Park, Jae W ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF PORTLAND   (United States)

Author keywords

Alaska pollock; Comminution; Dynamic rheology; Gel preparation; Pacific whiting; Raman spectroscopy; Surimi; Threadfin bream

Indexed keywords

DISULFIDE; FISH PROTEIN; MYOSIN SUBFRAGMENT;

ADHESION; ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FLOW KINETICS; FOOD HANDLING; GADIFORMES; GEL; MECHANICS; METHODOLOGY; PERCIFORMES; PHYSICAL CHEMISTRY; PROTEIN INTAKE; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; QUALITY CONTROL; RAMAN SPECTROMETRY; SEA FOOD; TEMPERATURE; YOUNG MODULUS;

ADHESIVENESS; ANIMALS; DIETARY PROTEINS; DISULFIDES; ELASTIC MODULUS; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; GADIFORMES; GELS; MECHANICAL PHENOMENA; MYOSIN SUBFRAGMENTS; PERCIFORMES; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; QUALITY CONTROL; RHEOLOGY; SPECTRUM ANALYSIS, RAMAN; TEMPERATURE;

NEMIPTERIDAE; THERAGRA CHALCOGRAMMA;

EID: 84862812285     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02608.x     Document Type: Article

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