Application of biopolymers for improving the glass transition temperature of hairtail fish meat

Journal of the Science of Food and Agriculture

Volumn 98, Issue 4, 2018, Pages 1437-1443

  Yu, Haixia ^a,b   Yang, Shuibing ^a,b   Yuan, Chunhong ^c   Hu, Qinglan ^a,b   Li, Yuan ^a,b   Chen, Shiguo ^b   Hu, Yaqin ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c IWATE UNIVERSITY   (Japan)

Author keywords

biopolymers; fish meat paste; gel strength; glass transition; response surface methodology

Indexed keywords

BIOPOLYMER; NITROGEN;

ANALYSIS; ANIMAL; CHEMISTRY; DEVICES; FISH; FISH PRODUCT; FOOD PRESERVATION; PROCEDURES; TRANSITION TEMPERATURE;

ANIMALS; BIOPOLYMERS; FISH PRODUCTS; FISHES; FOOD PRESERVATION; NITROGEN; TRANSITION TEMPERATURE;

EID: 85041673483     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8611     Document Type: Article

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