Protease Inhibitors Affect Physical Properties of Arrowtooth Flounder and Walleye Pollock Surimi
- 1 January 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (1) , 96-98
- https://doi.org/10.1111/j.1365-2621.1993.tb03218.x
Abstract
The effects of protease inhibitors from potato, bovine plasma and egg white on the punch, torsion and color tests of arrowtooth flounder and pollock surimi were determined. At 2% addition, the inhibitors increased the strength of arrowtooth gels while variable results were found with pollock gels. Bovine plasma produced a gel with a yellow hue while the gel with potato inhibitor was darkest.Keywords
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