Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1967-1975

  Korzeniowska, Malgorzata ^a   Cheung, Imelda W Y ^a   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Cryoprotection; Differential scanning calorimetry; Fish protein hydrolysate; Natural actomyosin; Surface hydrophobicity; Texture analysis

Indexed keywords

CRYO PROTECTIONS; FISH PROTEIN HYDROLYSATE; NATURAL ACTOMYOSIN; SURFACE HYDROPHOBICITY; TEXTURE ANALYSIS;

DIFFERENTIAL SCANNING CALORIMETRY; FISH; GELS; HYDROLYSIS; HYDROPHOBICITY; MOISTURE; PROTEINS; SUGAR (SUCROSE); THAWING;

FOOD PROCESSING;

ACTIN; FISH PROTEIN; MYOSIN; MYOSIN ADENOSINE TRIPHOSPHATASE; PROTEIN HYDROLYSATE;

ARTICLE; COOKING; CRYOPROTECTION; DIFFERENTIAL SCANNING CALORIMETRY; FREEZE THAWING; GEL; HYDROPHOBICITY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN FUNCTION; PROTEIN STRUCTURE; THERMOSTABILITY;

ACTOMYOSIN; ANIMALS; FISH PROTEINS; FOOD PRESERVATION; FREEZING; GADIFORMES; PROTEIN HYDROLYSATES; PROTEIN STABILITY;

GADUS MACROCEPHALUS;

EID: 84873727937     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.150     Document Type: Article

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