Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 245-251

  Oujifard, Amin ^a   Benjakul, Soottawat ^b   Prodpran, Thummanoon ^b   Seyfabadi, Jafar ^c  

^a PERSIAN GULF UNIVERSITY   (Iran)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Fish muscle; Mince; Plasticiser; Sorbitol; Sucrose; Surimi

Indexed keywords

DUCTILE FRACTURE; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LIGHT TRANSMISSION; PROTEINS; SUGAR (SUCROSE); TENSILE STRENGTH; THERMOGRAVIMETRIC ANALYSIS;

CASTING METHOD; CRYOPROTECTANTS; EDIBLE FILMS; FISH MUSCLES; HIGH ELONGATION; MINCE; OREOCHROMIS NILOTICUS; PROPERTY; SORBITOL; SURIMI;

PLASTICIZERS;

EID: 84874013058     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.023     Document Type: Article

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