Effect of Setting Condition on the Gel-Forming Ability of Rohu
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
2. Aquatic Product Utilization Laboratory, Faculty of Agriculture, Kochi University, Nankoku, Kochi, Japan
Funder
Thammasat University Research Fund under the TU Research Scholar
National Research Council of Thailand for the 2017 fiscal year
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1426068
Reference35 articles.
1. Assay Systems and Characterization of Pacific Whiting (Merluccius productus) Protease
2. Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis)
3. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish
4. Identification of a myofibril-bound serine proteinase (MBSP) in the skeletal muscle of lizard fish Saurida wanieso which specifically cleaves the arginine site
5. Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels
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1. Protein extraction from catfish byproducts and physicochemical properties of the protein isolates;Journal of Food Science;2021-06-20
2. Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita ) gel;International Journal of Food Science & Technology;2018-06-12
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