메뉴 건너뛰기




Volumn 66, Issue , 2016, Pages 41-47

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

Author keywords

Color; Dietary fiber; Oat bran; Surimi; Texture

Indexed keywords

COLOR; FIBERS; GELS; PROTEINS; SILICA; TEXTURES;

EID: 84950140760     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.015     Document Type: Article
Times cited : (97)

References (32)
  • 2
    • 0041026773 scopus 로고    scopus 로고
    • The definition of dietary fiber
    • American Association of Cereal Chemists, AACC The definition of dietary fiber. Cereal Foods World 2001, 46(3):112-126.
    • (2001) Cereal Foods World , vol.46 , Issue.3 , pp. 112-126
  • 6
    • 36549086017 scopus 로고    scopus 로고
    • Dietary fibers' effect on the textural properties of fish heat-induced gels
    • Cardoso C., Mendes R., Nunes M.L. Dietary fibers' effect on the textural properties of fish heat-induced gels. Journal of Aquatic Food Product Technology 2007, 16(3):19-30.
    • (2007) Journal of Aquatic Food Product Technology , vol.16 , Issue.3 , pp. 19-30
    • Cardoso, C.1    Mendes, R.2    Nunes, M.L.3
  • 9
    • 84862256964 scopus 로고    scopus 로고
    • Oat beta-glucan: its role in health promotion and prevention of diseases
    • Daou C., Zhang H. Oat beta-glucan: its role in health promotion and prevention of diseases. Comprehensive Reviews in Food Science and Food Safety 2012, 11(4):355-365.
    • (2012) Comprehensive Reviews in Food Science and Food Safety , vol.11 , Issue.4 , pp. 355-365
    • Daou, C.1    Zhang, H.2
  • 11
    • 84879873645 scopus 로고    scopus 로고
    • Protective effect of oat bran extracts on human dermal fibroblast injury induced by hydrogen peroxide
    • Feng B., Ma L.J., Yao J.J., Fang Y., Mei Y.A., Wei S.M. Protective effect of oat bran extracts on human dermal fibroblast injury induced by hydrogen peroxide. Journal of Zhejiang University Science B 2013, 14(2):97-105.
    • (2013) Journal of Zhejiang University Science B , vol.14 , Issue.2 , pp. 97-105
    • Feng, B.1    Ma, L.J.2    Yao, J.J.3    Fang, Y.4    Mei, Y.A.5    Wei, S.M.6
  • 12
    • 0031092723 scopus 로고    scopus 로고
    • Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
    • Hughes E., Cofrades S., Troy D.J. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science 1997, 45(3):273-281.
    • (1997) Meat Science , vol.45 , Issue.3 , pp. 273-281
    • Hughes, E.1    Cofrades, S.2    Troy, D.J.3
  • 13
    • 0038234765 scopus 로고    scopus 로고
    • Microbial inactivation and electron penetration in surimi seafood during electron beam and heat
    • 69(1), 53-57
    • Jaczynski J., Park J.W. Microbial inactivation and electron penetration in surimi seafood during electron beam and heat. Journal of Food Science 2004, 68(5):1788-1792. 69(1), 53-57.
    • (2004) Journal of Food Science , vol.68 , Issue.5 , pp. 1788-1792
    • Jaczynski, J.1    Park, J.W.2
  • 14
    • 0043069934 scopus 로고    scopus 로고
    • Cholesterol-lowering effect of ß-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when ß-glucan is, incorporated into bread and cookies
    • Kerckhoffs D., Hornstra G., Mensink R. Cholesterol-lowering effect of ß-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when ß-glucan is, incorporated into bread and cookies. American Journal of Clinical Nutrition 2003, 78:221-227.
    • (2003) American Journal of Clinical Nutrition , vol.78 , pp. 221-227
    • Kerckhoffs, D.1    Hornstra, G.2    Mensink, R.3
  • 15
    • 19644390347 scopus 로고    scopus 로고
    • Physical and sensory characteristics of low-fat italian sauaage prepared with hydrated oat
    • Kerr W.L., Wang X., Choi S.G. Physical and sensory characteristics of low-fat italian sauaage prepared with hydrated oat. Journal of Food Quality 2005, 28(1):62-77.
    • (2005) Journal of Food Quality , vol.28 , Issue.1 , pp. 62-77
    • Kerr, W.L.1    Wang, X.2    Choi, S.G.3
  • 18
    • 9144244288 scopus 로고    scopus 로고
    • Quality of nuggets prepared from fresh and smoked spent layer chicken meat
    • Modi V.K., Mahendrakar N.S., Sachindra N.M., Rao D.N. Quality of nuggets prepared from fresh and smoked spent layer chicken meat. Journal of Muscle Foods 2004, 15(3):195-204.
    • (2004) Journal of Muscle Foods , vol.15 , Issue.3 , pp. 195-204
    • Modi, V.K.1    Mahendrakar, N.S.2    Sachindra, N.M.3    Rao, D.N.4
  • 19
    • 0003538477 scopus 로고    scopus 로고
    • Springer, New York, NY, USA
    • Nielsen S.S. Food analysis 2010, 550. Springer, New York, NY, USA.
    • (2010) Food analysis , pp. 550
    • Nielsen, S.S.1
  • 21
    • 36749022205 scopus 로고    scopus 로고
    • Utilization of interesterified oil blends in the production of frankfurters
    • Özvural E.B., Vural H. Utilization of interesterified oil blends in the production of frankfurters. Meat Science 2008, 78(3):211-216.
    • (2008) Meat Science , vol.78 , Issue.3 , pp. 211-216
    • Özvural, E.B.1    Vural, H.2
  • 22
    • 85131984033 scopus 로고    scopus 로고
    • Manufacture of surimi harvest to frozen block
    • CRC Press, Boca Raton, FL, J.W. Park (Ed.)
    • Park J.W., Graves D., Draves R., Yongsawatdigul J. Manufacture of surimi harvest to frozen block. Surimi and surimi seafood 2013, 55-96. CRC Press, Boca Raton, FL. 3rd ed. J.W. Park (Ed.).
    • (2013) Surimi and surimi seafood , pp. 55-96
    • Park, J.W.1    Graves, D.2    Draves, R.3    Yongsawatdigul, J.4
  • 23
    • 36349018024 scopus 로고    scopus 로고
    • Surimi: manufacturing and evaluation
    • Taylor & Francis Group, Boca Raton, FL, J.W. Park (Ed.)
    • Park J.W., Lin T.M. Surimi: manufacturing and evaluation. Surimi and surimi seafood 2005, 33-106. Taylor & Francis Group, Boca Raton, FL. 2nd ed. J.W. Park (Ed.).
    • (2005) Surimi and surimi seafood , pp. 33-106
    • Park, J.W.1    Lin, T.M.2
  • 24
    • 33745938105 scopus 로고    scopus 로고
    • Wheat fiber as a functional ingredient in restructured fish products
    • Sánchez-Alonso I., Haji-Maleki R., Borderias A.J. Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry 2007, 100(3):1037-1043.
    • (2007) Food Chemistry , vol.100 , Issue.3 , pp. 1037-1043
    • Sánchez-Alonso, I.1    Haji-Maleki, R.2    Borderias, A.J.3
  • 26
    • 84867011803 scopus 로고    scopus 로고
    • Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss
    • Schmidt H., Scheier R., Hopkins D.L. Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss. Meat science 2013, 93(1):138-143.
    • (2013) Meat science , vol.93 , Issue.1 , pp. 138-143
    • Schmidt, H.1    Scheier, R.2    Hopkins, D.L.3
  • 27
    • 33645123906 scopus 로고    scopus 로고
    • The characteristics of beef patties containing different levels of fat and oat flour
    • Serdaroglu M. The characteristics of beef patties containing different levels of fat and oat flour. International Journal of Food Science & Technology 2006, 41(2):147-153.
    • (2006) International Journal of Food Science & Technology , vol.41 , Issue.2 , pp. 147-153
    • Serdaroglu, M.1
  • 28
    • 78751702361 scopus 로고    scopus 로고
    • Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products
    • Tahergorabi R., Beamer S.K., Matak K.E., Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products. LWT-Food Science and Technology 2011, 44(4):896-903.
    • (2011) LWT-Food Science and Technology , vol.44 , Issue.4 , pp. 896-903
    • Tahergorabi, R.1    Beamer, S.K.2    Matak, K.E.3    Jaczynski, J.4
  • 29
    • 84861199388 scopus 로고    scopus 로고
    • Salt substitution in surimi seafood and its effects on instrumental quality attributes
    • Tahergorabi R., Beamer S.K., Matak K.E., Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes. LWT-Food Science and Technology 2012, 48(2):175-181.
    • (2012) LWT-Food Science and Technology , vol.48 , Issue.2 , pp. 175-181
    • Tahergorabi, R.1    Beamer, S.K.2    Matak, K.E.3    Jaczynski, J.4
  • 30
    • 78149408710 scopus 로고    scopus 로고
    • Development of dietary fiber rich chicken meat patties using wheat and oat bran
    • Talukder S., Sharma D.P. Development of dietary fiber rich chicken meat patties using wheat and oat bran. Journal of Food Science And Technology 2010, 47(2):224-229.
    • (2010) Journal of Food Science And Technology , vol.47 , Issue.2 , pp. 224-229
    • Talukder, S.1    Sharma, D.P.2
  • 31
    • 77951629558 scopus 로고    scopus 로고
    • Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus
    • Xu Y., Xia W., Yang F., Nie X. Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus. Food Chemistry 2010, 122(3):633-637.
    • (2010) Food Chemistry , vol.122 , Issue.3 , pp. 633-637
    • Xu, Y.1    Xia, W.2    Yang, F.3    Nie, X.4
  • 32
    • 0037929609 scopus 로고    scopus 로고
    • The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs
    • Yilmaz I., Dağlioğlu O. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 2003, 65(2):819-823.
    • (2003) Meat Science , vol.65 , Issue.2 , pp. 819-823
    • Yilmaz, I.1    Dağlioğlu, O.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.