Obtaining a restructured seafood product from non-functional fish muscle by glucomannan addition: First steps

Journal of Aquatic Food Product Technology

Volumn 22, Issue 2, 2013, Pages 201-208

  Herranz, Beatriz ^a   Solo De Zaldivar, Beatriz ^a   Javier Borderias, A ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Alkaline coagulant; Deacetylation; Glucomannan; Restructured fish product

Indexed keywords

ALKALINE COAGULANT; DEACETYLATION; GLUCOMANNAN; GLUCOMANNAN GELS; NON-FUNCTIONAL; RESTRUCTURED FISH PRODUCTS; SEAFOOD PRODUCTS; SENSORY PROPERTIES;

ACETYLATION; ALKALINITY; FISH; GELATION;

MUSCLE;

EID: 84878202141     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.632114     Document Type: Article

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