Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

LWT

Volumn 77, Issue , 2017, Pages 142-151

  Feng, Xiao ^a   Fu, Caili ^b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Fujian Putian Sea 100 Food Co Ltd Ltd   (China)

Author keywords

Atomic force microscopy (AFM); Gelatin; Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI TOF MS); Modelling; Myofibril

Indexed keywords

ATOMIC FORCE MICROSCOPY; FISH; HARDNESS; MASS SPECTROMETRY; MEAN SQUARE ERROR; MODELS; MOISTURE; MOISTURE DETERMINATION; NANOSTRUCTURES; NUTRIENTS; PROTEINS; TEXTURES;

BOILING WATER; GELATIN; MASS TRANSFER MODELS; MYOFIBRIL; NUTRIENT RETENTION; ROOT MEAN SQUARE ERRORS; TIME OF FLIGHT MASS SPECTROMETRY; WATER SOLUBLE PROTEIN;

MASS TRANSFER;

EID: 84996605229     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.024     Document Type: Article

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