Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content-Reference-Cited by-同舟云学术

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Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

Published:2016-04-16 Issue:8 Volume:9 Page:1391-1398
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Cando Deysi,Moreno Helena M.,Borderías A. Javier,Skåra Torstein

Funder

Consejo Superior de Investigaciones Científicas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-016-1728-8.pdf

Reference33 articles.

1. AOAC. (2000). Official methods of analysis (17th ed.). Maryland: Association of Official. Analytical Chemistry.

2. Asghar, A., Samejima, K., & Vasui, T. (1985). Functionality of muscle proteins in gelation mechanisms of structured meat products. Critical Reviews in Food Science and Nutrition, 22, 27–106.

3. Ashie, I. N. A., & Lanier, T. C. (1999). High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. Journal of Food Science, 64, 704–708.

4. Cando, D., Moreno, H. M., Tovar, C. A., Herranz, B., & Borderías, A. J. (2014). Effect of high pressure and/or temperature over gelation of isolated hake myofibrils. Food and Bioprocess Technology, 7, 3197–3207.

5. Cando, D., Herranz, B., Borderías, A. J., & Moreno, H. M. (2015). Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids, 51, 176–187.

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2. Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating;Food Bioscience;2024-10

3. High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources;Foods;2024-03-18

4. Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound;Food and Bioprocess Technology;2023-11-14

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