Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
- 1 January 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (1) , 33-36
- https://doi.org/10.1111/j.1365-2621.1997.tb04362.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Surimi Gel Colors as Affected by Moisture Content and Physical ConditionsJournal of Food Science, 1995
- Properties of Gels Produced from Blends of Arrowtooth Flounder and Alaska Pollock SurimiJournal of Aquatic Food Product Technology, 1993
- Mechanical Behavior and Cross Linkages of Heat-induced Myosin Gel.NIPPON SUISAN GAKKAISHI, 1992
- Factors Affecting the Gel Properties of SurimiJournal of Food Science, 1988
- Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack SurimiJournal of Food Science, 1988
- Physical properties of kamaboko made from nama-surimi and otoshimi.NIPPON SUISAN GAKKAISHI, 1985