The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

Food Biophysics

Volumn 8, Issue 4, 2013, Pages 302-310

  Chen, Hongsheng ^a,b   Kong, Baohua ^a   Guo, Yuanyuan ^a   Xia, Xiufang ^a   Diao, Xinping ^a   Li, Peijun ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Common carp surimi; Cryoprotectant; Freeze thaw cycles; Functional property; Rheological property

Indexed keywords

COMMON CARP; CRYOPROTECTANTS; FREEZE-THAW CYCLES; FUNCTIONAL PROPERTIES; RHEOLOGICAL PROPERTY;

EMULSIFICATION; FREEZING; RHEOLOGY; TEXTURES; THERMODYNAMIC STABILITY;

BIOMARKERS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84886597638     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-013-9305-4     Document Type: Article

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