Effects of high-temperature treatment (≥100 °c) on Alaska Pollock (Theragra chalcogramma) surimi gels

Journal of Food Engineering

Volumn 115, Issue 1, 2013, Pages 115-120

  Zhang, Lili ^a   Xue, Yong ^a   Xu, Jie ^a   Li, Zhaojie ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Alaska Pollock; High temperature; Protein solubility; Surimi gel; Texture

Indexed keywords

ALASKA POLLOCK; BREAKING FORCE; DISULFIDE BONDS; GEL STRENGTHS; HIGH TEMPERATURE; HIGH-TEMPERATURE TREATMENT; HYDROPHOBIC INTERACTIONS; IONIC BONDS; MYOSIN HEAVY CHAIN; NETWORK STRUCTURES; PROTEIN SOLUBILITY; SDS-PAGE; SPIN-SPIN RELAXATION; THERAGRA CHALCOGRAMMA; TREATING TEMPERATURE;

COVALENT BONDS; HYDROGEN BONDS; PROTEINS; TEXTURES;

GELS;

THERAGRA CHALCOGRAMMA;

EID: 84869488634     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.006     Document Type: Article

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