Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage-Reference-Cited by-同舟云学术

Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage

Published:2018-08-20 Issue:8 Volume:27 Page:919-933
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Sae-Leaw Thanasak¹,Buamard Natchaphol¹,Vate Naveen Kumar²,Benjakul Soottawat¹

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand

2. Department of Food Science and Nutrition, Alva’s Centre for Post Graduate Studies and Research, Moodbidri, Karnataka, India

Funder

Prince of Songkla University

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1508533

Reference41 articles.

1. Protein lipoxidation: Detection strategies and challenges

2. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)

3. Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions

4. Crosslinking Food Proteins for Improved Functionality

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