The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Food Chemistry

Volumn 179, Issue , 2015, Pages 222-231

  Wu, Chunhua ^a   Yuan, Chunhong ^b   Chen, Shiguo ^a   Liu, Donghong ^a   Ye, Xingqian ^a   Hu, Yaqin ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Combinative gelation models; Curdlan; Fish meat gel; Rheological properties; Thermal irreversible gel; Thermal reversible gel

Indexed keywords

COMPLEX NETWORKS; FISH; GELATION; MEATS; PROTEINS; RHEOLOGY; SENSORY ANALYSIS; VISCOELASTICITY;

CURDLAN; FISH MEAT; MICROSTRUCTURE ANALYSIS; RECOMBINATION MECHANISMS; REVERSIBLE GEL; RHEOLOGICAL PROPERTY; VISCO-ELASTIC CHARACTERISTICS; VISCO-ELASTIC PARAMETERS;

FOOD ADDITIVES;

CURDLAN; FISH PROTEIN; BETA GLUCAN; GEL;

ARTICLE; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; FISH; FISH MEAT; FLOW KINETICS; HYDRATION; HYDROGEN BOND; HYDROPHILICITY; NONHUMAN; PROTEIN CROSS LINKING; TRICHIURUS; VISCOELASTICITY; ANALYSIS; ANIMAL; CHEMISTRY; GEL; SEA FOOD;

TRICHIURUS;

ANIMALS; BETA-GLUCANS; FISH PRODUCTS; FISHES; GELS; RHEOLOGY;

EID: 84922601839     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.125     Document Type: Article

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