Effect of freezing on protein denaturation and gelling capacity of jumbo squid (Dosidicus gigas) mantle muscle

LWT

Volumn 60, Issue 2, 2015, Pages 737-742

  García Sánchez, Guillermina ^a   Sotelo Romero, Carlos Roberto ^a   Pacheco Aguilar, Ramón ^a   Ramírez Suárez, Juan Carlos ^a   Sotelo Mundo, Rogerio ^a   Scheuren Acevedo, Susana María ^a   García Sifuentes, Celia Olivia ^a   Martínez Porchas, Marcel ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Freezing storage; Gelling capacity; Marine resources; Muscle properties; Squid muscle

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; GELATION; GELS; GRINDING (MACHINING); MARINE BIOLOGY; MOLLUSCS; PROTEINS; SHELLFISH; TEXTURES;

FUNCTIONAL PROPERTIES; GELLING CAPACITIES; MARINE RESOURCES; MUSCLE PROPERTIES; PROXIMATE COMPOSITIONS; SURFACE HYDROPHOBICITY; TEXTURE PROFILE ANALYSIS; WATER HOLDING CAPACITY;

MUSCLE;

CEPHALOPODA; DOSIDICUS GIGAS;

EID: 84922324181     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.051     Document Type: Article

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