Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

Journal of Food Science and Technology

Volumn 49, Issue 3, 2012, Pages 309-318

  Shaviklo, Gholam Reza ^a,c   Thorkelsson, Gudjon ^a,b   Arason, Sigurjon ^a,b   Sveinsdottir, Kolbrun ^b  

^a UNIVERSITY OF ICELAND   (Iceland)

^b Matis ohf Iceland   (Iceland)

^c IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

Author keywords

Fish protein isolates (FPI); Freeze drying; Functional properties; Lipid oxidation; Saithe mince; Sensory attributes

Indexed keywords

FREEZE-DRYING; FUNCTIONAL PROPERTIES; LIPID OXIDATION; PROTEIN ISOLATES; SAITHE MINCE; SENSORY ATTRIBUTES;

CARBOHYDRATES; EMULSIFICATION; FISH; LOW TEMPERATURE DRYING; OXIDATION; POWDERS;

PROTEINS;

POLLACHIUS VIRENS;

EID: 84863983541     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0285-4     Document Type: Article

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