Comparison of Different Gelation Methods Using Washed Sardine (Sardina pilchardus) Mince: Effects of Temperature and Pressure
- 1 December 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (12) , 4612-4618
- https://doi.org/10.1021/jf970400e
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Effects of high pressure on meat: A reviewMeat Science, 1997
- Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting (Micromesistius poutassou) Muscle ProteinsJournal of Agricultural and Food Chemistry, 1997
- Thermal Aggregation of Sardine Muscle Proteins during ProcessingJournal of Agricultural and Food Chemistry, 1996
- Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic PressureJournal of Agricultural and Food Chemistry, 1996
- Effect of Cooking Temperature on the Microstructure of Meat Batters Prepared with Salt and PhosphateLwt - Food Science and Technology, 1996
- Gelation of Surimi by High Hydrostatic PressureJournal of Food Science, 1994
- Effect of high hydrostatic pressure on the thermal gelation of squid mantle meatFood Research International, 1993
- Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B.NIPPON SUISAN GAKKAISHI, 1990
- Participation of SS Bonding in the Appearance of SettingNIPPON SUISAN GAKKAISHI, 1982
- FISH AND KRILL PROTEIN: Processing TechnologyPublished by Springer Nature ,1981