Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)

Food Chemistry

Volumn 145, Issue , 2014, Pages 212-219

  Yang, Zhen ^a   Wang, Wei ^a   Wang, Haiyan ^a   Ye, Qingfu ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Grass carp surimi gel; Pre incubation; Specific rice starch

Indexed keywords

GEL ELECTROPHORESIS; PHYSICOCHEMICAL PROPERTY; PRE-INCUBATION; PROTEIN PATTERNS; RESISTANT STARCH; RICE STARCH; SURIMI GELS; TEXTURE PROPERTIES;

ELECTROPHORESIS;

STARCH;

ACTIN; MUSCLE PROTEIN; MYOSIN ADENOSINE TRIPHOSPHATASE; MYOSIN HEAVY CHAIN; STARCH; GEL;

ARTICLE; CARP; CHEMICAL STRUCTURE; CONTROLLED STUDY; COOKING; CTENOPHARYNGODON IDELLA; FREEZE THAWING; GLYCATION; INCUBATION TEMPERATURE; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; SENSORY EVALUATION; WATER CONTENT; WATER LOSS; ANIMAL; CHEMISTRY; GEL; RICE; SEA FOOD; TEMPERATURE;

CTENOPHARYNGODON; CTENOPHARYNGODON IDELLA;

ANIMALS; CARPS; FISH PRODUCTS; GELS; ORYZA SATIVA; STARCH; TEMPERATURE;

EID: 84883626663     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.040     Document Type: Article

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