Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties-Reference-Cited by-同舟云学术

Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties

Published:2021-03-10 Issue:4 Volume:30 Page:451-461
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Alves Maysa Costa¹,Paula Marielle Maria de Oliveira²^ORCID,Costa Claudine Garcia Chaves da³,Sales Luanna Aparecida²,Lago Amanda Maria Teixeira⁴^ORCID,Pimenta Carlos José¹^ORCID,Gomes Maria Emília de Sousa⁴^ORCID

Affiliation:

1. Advanced Analysis Laboratory, Department of Food Science, Federal University of Lavras, Lavras, Brazil

2. Meat Products Processing Laboratory, Department of Food Science, Federal University of Lavras, Lavras, Brazil

3. New Product Development Laboratory, Department of Food Science, Federal University of Lavras, Lavras, Brazil

4. Fish Processing Pilot Plant, Department of Food Science, Federal University of Lavras, Lavras, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1895942

Reference39 articles.

1. AGMRC. Agricultural Marketing Resource Center. 2018. Aquaculture Fin fish species: important aquaculture fish species. Ames: AGMRC [accessed 2020 Jan 26]. https://www.agmrc.org/.

2. Elaboration and acceptability of restructured hams added with jabuticaba skin

3. Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

4. The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage

5. Growth performance, feed utilization, body and fatty acid composition of Nile tilapia (Oreochromis niloticus ) fed diets containing elevated levels of palm oil

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