Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin-Reference-Cited by-同舟云学术

Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin

Published:2014-07-19 Issue:5 Volume:80 Page:1073-1082
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Dong Xiu-Ping,Ma Lu-Lu,Zheng Jie,Wang Ji-Tao,Wu Qiong,Song Shuang,Zhou Da-Yong

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-014-0778-y.pdf

Reference46 articles.

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2. Lanier TC, Carvajal P, Yongsawatdigul J (2005) Surimi gelation chemistry. In: Park JW (ed) Surimi and surimi seafood, 2nd edn. CRC Press, Florida, pp 436–489

3. Lefevre F, Fauconneau B, Ouali A, Culioli J (2002) Thermal gelation of brown trout myofibrils from white and red muscle: effect of pH and ionic strength. J Sci Food Agric 82:452–463

4. Feng Y, Hultin HO (2001) Effect of pH on the rheological and structural properties of gels of water-washed chicken-breast muscle at physiological ionic strength. J Agric Food Chem 49:3927–3935

5. Hayashi K, Azuma Y, Koseki S, Konno K (2007) Different effects of ionic and non-ionic compounds on the freeze denaturation of myofibrils and myosin subfragment-1. Fish Sci 73:178–183

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