메뉴 건너뛰기




Volumn 58, Issue 2, 2014, Pages 412-416

Gelling properties of surimi as affected by the particle size of fish bone

Author keywords

Microstructure; Nano scaled fish bone; Particle size; Surimi; Transglutaminase

Indexed keywords

BONE; FISH; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY;

EID: 84901281726     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.037     Document Type: Article
Times cited : (51)

References (26)
  • 1
    • 67349127237 scopus 로고    scopus 로고
    • Association of Official Analytical Chemists, Washington, DC, AOAC
    • AOAC Official methods of analysis 2000, Association of Official Analytical Chemists, Washington, DC. 15th ed.
    • (2000) Official methods of analysis
  • 2
    • 84901275631 scopus 로고    scopus 로고
    • Effects of ball-milling treatment on physico-chemical properties of Silver carp bone powder
    • Fan L., Chen J.P., Xiong S.B., Yang W.H. Effects of ball-milling treatment on physico-chemical properties of Silver carp bone powder. Chinese Journal of Food Science 2008, 29(9):70-73.
    • (2008) Chinese Journal of Food Science , vol.29 , Issue.9 , pp. 70-73
    • Fan, L.1    Chen, J.P.2    Xiong, S.B.3    Yang, W.H.4
  • 3
    • 84889250251 scopus 로고    scopus 로고
    • Food and agriculture organazation of the United Nations, Rome, Available from,. FAOSTAT
    • FAOSTAT FAO statistical database, fisheries data 2012, Food and agriculture organazation of the United Nations, Rome, Available from. http://www.fao.org/.
    • (2012) FAO statistical database, fisheries data
  • 5
    • 84901246997 scopus 로고    scopus 로고
    • Properties of tilapia bone powder and its calcium bioavailability based on transglutaminase assay
    • Hemung B.O. Properties of tilapia bone powder and its calcium bioavailability based on transglutaminase assay. International Journal of Bioscience, Biochemistry and Bioinformatics 2013, 3(4):306-309.
    • (2013) International Journal of Bioscience, Biochemistry and Bioinformatics , vol.3 , Issue.4 , pp. 306-309
    • Hemung, B.O.1
  • 6
    • 27544442211 scopus 로고    scopus 로고
    • 2+ affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model
    • 2+ affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model. Journal of Food Science 2005, 70(8):455-460.
    • (2005) Journal of Food Science , vol.70 , Issue.8 , pp. 455-460
    • Hemung, B.O.1    Yongsawatdigul, J.2
  • 7
    • 0018322291 scopus 로고
    • Aggregation and denaturation involved in gel formation
    • American Chemical Society, Washington, DC, E.I. Pour (Ed.)
    • Hermansson A. Aggregation and denaturation involved in gel formation. Functionality and protein structure 1979, 81-103. American Chemical Society, Washington, DC. E.I. Pour (Ed.).
    • (1979) Functionality and protein structure , pp. 81-103
    • Hermansson, A.1
  • 10
    • 32544441439 scopus 로고    scopus 로고
    • Bioactive compounds from marine processing byproducts - a review
    • Kim S.K., Mendis E. Bioactive compounds from marine processing byproducts - a review. Food Research International 2006, 39:383-393.
    • (2006) Food Research International , vol.39 , pp. 383-393
    • Kim, S.K.1    Mendis, E.2
  • 11
    • 84901275814 scopus 로고    scopus 로고
    • Improvement of the functional properties of surimi gel using fish bone
    • Kim J.S., Yeum D.M., Joo D.S. Improvement of the functional properties of surimi gel using fish bone. Agricultural Chemistry and Biotechnology 1998, 41(2):175-180.
    • (1998) Agricultural Chemistry and Biotechnology , vol.41 , Issue.2 , pp. 175-180
    • Kim, J.S.1    Yeum, D.M.2    Joo, D.S.3
  • 12
  • 13
    • 50249126674 scopus 로고    scopus 로고
    • Role of secondary structures in the gelation of porcine myosin at different pH values
    • Liu R., Zhao S.M., Xiong S.B., Xie B.J., Qin L.H. Role of secondary structures in the gelation of porcine myosin at different pH values. Meat Science 2008, 80(3):632-639.
    • (2008) Meat Science , vol.80 , Issue.3 , pp. 632-639
    • Liu, R.1    Zhao, S.M.2    Xiong, S.B.3    Xie, B.J.4    Qin, L.H.5
  • 14
    • 77954685517 scopus 로고    scopus 로고
    • Calcium from salmon and cod bone is well absorbed in young healthy men: a doubleblinded randomised crossover design
    • Malde M., Bügel S., Kristensen M., Malde K., Graff I., Pedersen J. Calcium from salmon and cod bone is well absorbed in young healthy men: a doubleblinded randomised crossover design. Nutrition and Metabolism 2010, 7(1):61-69.
    • (2010) Nutrition and Metabolism , vol.7 , Issue.1 , pp. 61-69
    • Malde, M.1    Bügel, S.2    Kristensen, M.3    Malde, K.4    Graff, I.5    Pedersen, J.6
  • 15
    • 0000323022 scopus 로고
    • Chemistry of surimi gelation
    • Marcel Dekker, New York, T.C. Lanier, C.M. Lee (Eds.)
    • Niwa E. Chemistry of surimi gelation. Surimi technology 1992, 389-427. Marcel Dekker, New York. T.C. Lanier, C.M. Lee (Eds.).
    • (1992) Surimi technology , pp. 389-427
    • Niwa, E.1
  • 16
    • 0039890178 scopus 로고    scopus 로고
    • Purification and characterization of transglutaminase from squid gill
    • Nozawa H., Cho S., Seki N. Purification and characterization of transglutaminase from squid gill. Fisheries Science 2001, 67(5):912-919.
    • (2001) Fisheries Science , vol.67 , Issue.5 , pp. 912-919
    • Nozawa, H.1    Cho, S.2    Seki, N.3
  • 17
    • 84985225759 scopus 로고
    • Functional properties of protein additives in surimi gels
    • Park J.W. Functional properties of protein additives in surimi gels. Journal of Food Science 1994, 59(3):525-527.
    • (1994) Journal of Food Science , vol.59 , Issue.3 , pp. 525-527
    • Park, J.W.1
  • 18
    • 85131976792 scopus 로고    scopus 로고
    • Surimi paste preparation, gel analysis, and rheology
    • CRC Press, Boca Raton, FL, J.W. Park (Ed.)
    • Park J.W., Yoon W.B., Kim B.Y. Surimi paste preparation, gel analysis, and rheology. Surimi and surimi seafood 2014, 411-452. CRC Press, Boca Raton, FL. 3rd ed. J.W. Park (Ed.).
    • (2014) Surimi and surimi seafood , pp. 411-452
    • Park, J.W.1    Yoon, W.B.2    Kim, B.Y.3
  • 19
    • 77952236651 scopus 로고    scopus 로고
    • Where do fish meal and fish oil products come from? An analysis of the conversion ratios in the global fishmeal industry
    • Péron G., Mittaine J., Gallic B. Where do fish meal and fish oil products come from? An analysis of the conversion ratios in the global fishmeal industry. Marine Policy 2010, 34(4):815-820.
    • (2010) Marine Policy , vol.34 , Issue.4 , pp. 815-820
    • Péron, G.1    Mittaine, J.2    Gallic, B.3
  • 20
    • 0022469265 scopus 로고
    • Modification of transglutaminase assay: use of ammonium sulfate to stop reaction
    • Takagi J., Saito Y., Kikuchi T., Inada Y. Modification of transglutaminase assay: use of ammonium sulfate to stop reaction. Analytical Biochemistry 1986, 153(2):295-298.
    • (1986) Analytical Biochemistry , vol.153 , Issue.2 , pp. 295-298
    • Takagi, J.1    Saito, Y.2    Kikuchi, T.3    Inada, Y.4
  • 22
    • 84855193046 scopus 로고    scopus 로고
    • Production of silver carp bone powder using superfine grinding technology: suitable production parameters and its properties
    • Wu G., Zhang M., Wanga Y., Mothibe K., Chen W. Production of silver carp bone powder using superfine grinding technology: suitable production parameters and its properties. Journal of Food Engineering 2012, 109(4):730-735.
    • (2012) Journal of Food Engineering , vol.109 , Issue.4 , pp. 730-735
    • Wu, G.1    Zhang, M.2    Wanga, Y.3    Mothibe, K.4    Chen, W.5
  • 23
    • 84889253153 scopus 로고    scopus 로고
    • Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi
    • Yin T., Park J.W. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Food Chemistry 2014, 150:463-468.
    • (2014) Food Chemistry , vol.150 , pp. 463-468
    • Yin, T.1    Park, J.W.2
  • 24
    • 0000507262 scopus 로고    scopus 로고
    • Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi
    • Yongsawatdigul J., Park J.W. Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. Journal of Food Science 1996, 61(1):149-153.
    • (1996) Journal of Food Science , vol.61 , Issue.1 , pp. 149-153
    • Yongsawatdigul, J.1    Park, J.W.2
  • 25
    • 33750937422 scopus 로고    scopus 로고
    • Aggregation and conformational changes of tilapia actomyosin as affected by calcium ion during setting
    • Yongsawatdigul J., Sinsuwan S. Aggregation and conformational changes of tilapia actomyosin as affected by calcium ion during setting. Food Hydrocolloids 2007, 21(3):359-367.
    • (2007) Food Hydrocolloids , vol.21 , Issue.3 , pp. 359-367
    • Yongsawatdigul, J.1    Sinsuwan, S.2
  • 26
    • 0036868154 scopus 로고    scopus 로고
    • Effect of endogenous transglutaminase on threadfin bream surimi gelation
    • Yongsawatdigul J., Worratao A., Park J.W. Effect of endogenous transglutaminase on threadfin bream surimi gelation. Journal of Food Science 2002, 67(9):3258-3263.
    • (2002) Journal of Food Science , vol.67 , Issue.9 , pp. 3258-3263
    • Yongsawatdigul, J.1    Worratao, A.2    Park, J.W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.