Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-013-0640-7.pdf
Reference44 articles.
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3. Kimura I, Sugimoto M, Toyoda K, Seki N, Arai K, Fujita T (1991) A study on the cross-linking reaction of myosin in kamaboko “suwari” gels. Nippon Suisan Gakkaishi 57:1389–1396
4. Iwata K, Kanna K, Okada M (1977) Kamaboko formation of mackerel and red sea bream myosins. Nippon Suisan Gakkaishi 43:237
5. Seki N, Uno H, Lee NH, Kimura I, Toyoda K, Fujita T, Arai K (1990) Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B (in Japanese with English abstract). Nippon Suisan Gakkaishi 56:125–132
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