Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins-Reference-Cited by-同舟云学术

Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins

Published:2016-06-27 Issue:1 Volume:26 Page:103-114
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Chang Tong¹,Wang Chenjie¹,Yang Hong¹²³⁴,Xiong Shanbai¹²³⁴,Liu Youming¹²³⁴,Liu Ru¹²³⁴

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China

2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, P.R. China

3. National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei, P.R. China

4. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, P.R. China

Funder

the Fundamental Research Funds for the Central Universities

the Ministry of Scientific and Technology China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2015.1099067

Reference34 articles.

1. Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp

2. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

3. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process

4. Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process

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