Instrumental quality attributes of single washed surimi gels of tilapia: Effect of different washing media-Reference-Cited by-同舟云学术

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Instrumental quality attributes of single washed surimi gels of tilapia: Effect of different washing media

Published:2017-12 Issue: Volume:86 Page:385-392
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Priyadarshini Bhargavi,Xavier K.A. Martin^ORCID,Nayak Binaya Bhusan,Dhanapal Kandan,Balange Amjad Khansaheb

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage;Ahmad;Journal of Food Science and Technology,2010

2. Gel strengthening effect of zinc salts in surimi from yellow stripe trevally;Arfat;Food Bioscience,2013

3. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes;Balange;Food Hydrocolloids,2009

4. Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration;Baxter;Food Chemistry,2008

5. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish;Benjakul;Food Chemistry,2003

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1. Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles;Food Chemistry: X;2024-06

2. Non-Contact Tilapia Mass Estimation Method Based on Underwater Binocular Vision;Applied Sciences;2024-05-08

3. Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel;LWT;2024-03

4. Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction;Food Hydrocolloids;2024-02

5. Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad;Future Foods;2023-12

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