Microstructure

Handbook of Seafood and Seafood Products Analysis

Volumn , Issue , 2009, Pages 139-152

  Hernando, Isabel ^a   Llorca, Empar ^a   Puig, Ana ^a   Lluch, María Angeles ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL COMPONENT; FOOD MATRIXES; KEY FACTORS; MACROSCOPIC LEVELS; MICRO-STRUCTURAL;

MICROSTRUCTURE;

EID: 84903782075     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (11)

1. Gudmundsson, M. and Hafsteinsson, H., Effect of electric field pulses on microstructure of muscle foods and roes, Trends Food Sci. Tech., 12, 122-128, 2001.
2. Lampila, L.E., Comparative microstructure of red meat, poultry and fish muscle, J. Muscle Foods, 1, 247-267, 1990.
3. Larrea, V., Pérez-Munuera, I., Hernando, I., Quiles, A., Llorca, E., and Lluch, M.A., Microstructural changes in Teruel dry-cured ham during processing, Meat Sci., 76, 574-582, 2007.
4. Llorca, E., Hernando, I., Pérez-Munuera, I., Fiszman, S.M., and Lluch, M.A., Effect of frying on the microstructure of frozen battered squid rings, Eur. Food Res. Technol., 213(6), 448-455, 2001.
5. Llorca, E., Hernando, I., Pérez-Munuera, I., Quiles, A., Larrea, V., and Lluch, M.A., Protein breakdown during the preparation of frozen batter-coated squid rings, Eur. Food Res. Technol., 225(5-6), 807-813, 2007.
6. Lluch, M.A., Pérez-Munuera, I., and Hernando, I., Proteins in food structures, in The Chemical and Functional Properties of Food Proteins, Sikorski, Z.E. (Ed.), Technomic Publishing Co., Inc., Lancaster, PA, 2001, chap. 2.
7. Ofstad, R., Olsen, R.L., Taylor, R., and Hanneson, K.O., Breakdown of intramuscular connective tissue in cod (Gadus morhua L.) and spotted wolfish (Anarhichas minor O.) related to gaping, Lebens. Wiss. Tech., 39, 1143-1154, 2006.
8. Pérez-Munuera, I., Larrea, V., Quiles, A., and Lluch, M.A., Microstructure, in Handbook of Muscle Foods Analysis, Nollet, L. and Toldrá, F. (Eds.), CRC Press, Boca Raton, FL, 2008.
9. Pagano, M.R., Paredi, M.E., and Crupkin, M., Cytoskeletal ultrastructure and lipid composition of I-Z-I fraction in muscle from pre- and post spawned female hake (Merluccius hubbsi), Com. Biochem. Physiol. Part B 141, 13-21, 2005.
10. Sigurgisladottir, S., Ingvarsdottir, H., Torrisen, O.J., Cardinal, M., and Hafsteinsson, H., Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar), Food Res. Int., 33, 857-865, 2000.
11. Sikorsi, Z.E., Seafood: Resources, Nutritional Composition and Preservation. CRC Press, Boca Raton, FL, 1990, chap. 1.