Functional Protein Additives in Surimi Gels

Journal of Food Science

Volumn 59, Issue 3, 1994, Pages 525-527

  PARK, JAE W ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

color index; functionality; protein additives; surimi

Indexed keywords

EID: 84985225759     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1994.tb05554.x     Document Type: Article

References (21)

1. Differential scanning calorimetry in food research—A review
2. Additives and their use in meat processing. IV
3. Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi
4. Yield and composition of surimi from Pacific whiting (Merluccius Productus) and the efects of various protein additives on on gel strength
5. Functionality of wheat germ protein in comminuted meat products as compared with corn germ and soy proteins
6. Structural failure in solid foods
7. Rheology as a means of evaluating functionality in processing muscle foods
8. Rheology and texture properties of surimi and surimi‐based foods
9. Fracture proerties of Alaska pollock gels: Effects of minced muscle processing and test temperature
10. The effects of additives (egg white and “soybean protein”) on rheological properties of kamaboko
11. Optimization of ingredients in processed poultry products: milk protein additives for improvement of quality
12. Effects of compositional and physical conditions on the gel colors of Alaska pollock and Pacific whiting
13. Effects of salt and sucrose addition on thermal denaturation and aggregation of water‐leached fish muscle
14. Cryoprotective effects of sugar, polyols, and/or phosphates on Alaska pollock surimi
15. Protein‐water interactions in muscle foods
16. Rheological relationships between surimi sol and gel as affected by ingredients