Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures

Fisheries Science

Volumn 79, Issue 4, 2013, Pages 715-724

  Matsuoka, Yoko ^a,b   Wan, Jianrong ^a   Ushio, Hideki ^b   Watabe, Shugo ^a,b,c  

^a Suzuhiro Kamaboko Honten Co Ltd   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c KITASATO UNIVERSITY   (Japan)

Author keywords

Cross linking; Deepsea bonefish; Fish meat; Myosin; Suwari; Thermal gelation

Indexed keywords

ALBULIDAE; GENYONEMUS LINEATUS; POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 84880635040     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1007/s12562-013-0640-7     Document Type: Article

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