Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation-Reference-Cited by-同舟云学术

Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation

Published:2021-12-31 Issue:4 Volume:64 Page:413-419
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Seo Hun-Seo¹^ORCID,Park Ye-Lin¹,Park Jeong-Cheol¹,Han Hyeon-Su¹,Kang Yoo-Seok¹,Choi Ye-Hui¹,Kim Su-Hyeong¹,Kim Han-Ho¹,Jeong So-Mi²,Kang Woo-Sin¹,Kim Su-Ryong¹,Ryu Si-Hyeong¹,Lee Ji-Eun¹,Xu Xiaotong¹,Lee Ga-Hye²,Ahn Dong-Hyun¹^ORCID

Affiliation:

1. Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan, Republic of Korea

2. Institute of Fisheries Sciences, Pukyong National University, Busan, Republic of Korea

Funder

Ministry of Oceans and Fisheries

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2021/064/jabc-64-4-413.pdf

Reference32 articles.

1. Park JW, Morrissey MT (2000) Manufacturing of surimi from light muscle fish. In: Kumar M, Kumar V, Prasad R (eds)Giri B, Prasad R, Wu QS, Varma A (eds)Park JW (ed) Surimi and surimi seafood. NewYork, NY, pp 23-58

2. Ahn BS, Kim BG, Jeon EB, Lee IS, Oh KS (2019) Quality characteristics by grade of commercial frozen surimi. Korean J Fish Aquat Sci 52: 555-561

3. Park HY, Cho YJ, Oh KS, Goo JK (2000) Applied fisheries processing. In: Chapter 9. Fish meat paste products. Suhyup Pub Co., Seoul, pp 264-268

4. Rheological Properties of Heat-Induced Gels of Surimi from Acid and Alkali Process

5. Oh KS, Moon SK, Lee EH, Kim BG (1993) Study on the quality improvement of sardine surimi. Korean J Food Sci Technol 25: 327-333