Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 704-711

  Chanarat, Sochaya ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Formaldehyde; Gel forming ability; Lizardfish; Microbial transglutaminase; Protein cross linking

Indexed keywords

CROSSLINKING; PROTEINS;

BREAKING FORCE; FREE FORMALDEHYDES; GEL PROPERTIES; GEL STRENGTHS; GEL-FORMING ABILITY; ICED STORAGES; LIZARDFISH; MICROBIAL TRANSGLUTAMINASE; PROTEIN CROSSLINKING; WATER-HOLDING CAPACITY;

FORMALDEHYDE;

EID: 84866927403     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.09.001     Document Type: Article

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