Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03698-6.pdf
Reference36 articles.
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3. Athaillah ZA, Park JW (2016) Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods. Food Biosci 15:118–125. https://doi.org/10.1016/j.fbio.2016.07.002
4. Chang-Lee MV, Lampila LE, Crawford DL (1990) Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength. J Food Sci 55(1):83–86. https://doi.org/10.1111/j.1365-2621.1990.tb06022.x
5. Chung KH, Lee CM (1991) Water binding and ingredient dispersion patter effects on surimi gel texture. Food Sci 56(5):1263–1266. https://doi.org/10.1111/j.1365-2621.1991.tb04748.x
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