Gel Properties of Surimi from Pacific Herring

Journal of Food Science

Volumn 60, Issue 4, 1995, Pages 707-710

  REPPOND, K D ^a   BABBITT, J K ^a   BERNTSEN, S ^a   TSURUTA, M ^a  

^a NATIONAL MARINE FISHERIES SERVICE   (United States)

Author keywords

compression; gel properties; herring; surimi; torsion stress

Indexed keywords

EID: 84986436982     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1995.tb06211.x     Document Type: Article

References (28)

1. Effects of settine incubation on the water holding capacity of salt‐ground fish and its heated gels
2. Factors affecting the gel properties of surimi
3. Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength
4. Relationships between physicochemical properties of nonfish protein and textural properties of protein incorporated surimi gel
5. Structural failure in selected raw fruits and vegetables
6. Relation between the ATP breakdown in ice‐stored Alaska pollack meat and the quality of frozen surimi
7. Gel forming abilit and cross‐linking ability of myosin heavy chain of salt‐ground meat from sardine surimi acidified by lactic acid
8. Effect of salt concentration and temperature on heat‐induced aggregation and gelation of fish myosin
9. Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white
10. The properties of surimi and kamaboko gels from nine British species of fish
11. Effect of temperature on the rate of setting of meat pastes from Alaska pollack white croaker and tilapia
12. A new attempt to improve the quahty of frozen surimi from Pacific mackerel and sardine by underater mincing of raw materials
13. Surimi process technology
14. Gel forming ability of highly nutritional fish meal for foodstuff from sardine
15. Properties of gels produced from blends of arrowtooth flounder and Alaska pollock surimi
16. Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi
17. Characteristics of surimi and kamaboko from sardines
18. Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels
19. Gel forming ability of highly nutritional fish meat for foodstuff prepared from frozen sardine
20. Influence of death condition and freshness on the gel forming property of fish
21. Chemical characteristics of fish caught in the Northeast Pacific Ocean
22. New processing technology of small pelagic fish protein
23. Setting property of sardine and Pacific mackerel meat
24. Effects of additives on proteolytic and functional properties of arrowtooth flounder surimi