Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod-Reference-Cited by-同舟云学术

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Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod

Published:2013-06 Issue:2-3 Volume:138 Page:1967-1975
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Korzeniowska Malgorzata,Cheung Imelda W.Y.,Li-Chan Eunice C.Y.

Funder

Natural Sciences and Engineering Research Council of Canada

Dr. and Mrs. A.S. Dekaban Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000

3. Muscle changes in hard and soft shell crabs during frozen storage;Benjakul;LWT – Food Science and Technology,2009

4. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements;Cardinal;Food Research International,2004

5. Extractability and thermal stability of frozen hake (Merluccius merluccius) fillets stored at −10 and −30°C;Careche;Journal of the Science of Food and Agriculture,2002

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