Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand

Food Hydrocolloids

Volumn 19, Issue 2, 2005, Pages 197-207

  Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Thongkaew, Chutima ^a   Tanaka, Munehiko ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Denaturation; Formaldehyde; Frozen storage; Gel forming ability; Surimi

Indexed keywords

CHLORINE COMPOUNDS; DENATURATION; FISH; POTASSIUM COMPOUNDS; PROTEINS; SOLUBILITY;

ATPASES; CA 2+; FORMING PROPERTIES; FROZEN STORAGE; GEL-FORMING ABILITY; LIZARDFISH; SURIMI; SURIMI GELS; THAILAND; THREADFIN BREAMS;

FORMALDEHYDE;

ADENOSINE TRIPHOSPHATASE (CALCIUM); FISH PROTEIN; FORMALDEHYDE; MUSCLE PROTEIN; POTASSIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; BIGEYE SNAPPER; CONTROLLED STUDY; CROAKER; FISH; FOOD FREEZING; FOOD STORAGE; GEL; LIPID OXIDATION; MOISTURE; NONHUMAN; PROTEIN AGGREGATION; SURIMI; THAILAND; THREADFIN BREAM;

ALECTIS CILIARIS; HYPEROGLYPHE POROSA; LUTJANUS LUTJANUS; NEMIPTERIDAE;

EID: 8644278895     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.05.004     Document Type: Article

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