Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

Author:

Techaratanakrai Bodin,Nishida Moemi,Igarashi Yuki,Watanabe Manabu,Okazaki Emiko,Osako Kazufumi

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference27 articles.

1. Ministry of Agriculture, Forestry and Fisheries (2008) Suisanhakusho (in Japanese). Ministry of Agriculture, Forestry and Fisheries, Tokyo

2. Court WG (1980) Japan’s squid fishing industry. Mar Fish Rev 42:1–9

3. Mackie IM (1993) The effect of freezing on flesh proteins. Food Rev Int 9:575–610

4. Hall GM, Ahmad NH (1997) Surimi and fish-mince products. In: Hall GM (ed) Fish processing technology. Blackie Academic and Professional, London, pp 74–92

5. Lee CM, Wu M-C, Okada M (1992) Ingredient and formulation technology for surimi-based products. In: Lanier TC, Lee CM (eds) Surimi technology. CRC, Boca Raton, pp 273–300

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