Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products-Reference-Cited by-同舟云学术

Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products

Published:2019-01 Issue: Volume:272 Page:133-140
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tan Yuqing^ORCID,Gao Haoran,Chang Sam K.C.,Bechtel Peter J.,Mahmoud Barakat S.M.

Funder

USDA-ARS SCA

Mississippi Center for Food Safety and Post-Harvest Technology

Mississippi Agricultural and Forestry Experiment Station

USDA-NIFA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Reaction of free fatty acids with protein in cod muscle frozen and stored at -29 °C after aging in ice;Anderson;Journal of the Fisheries Research Board of Canada,1969

2. Official methods of analysis of AOAC international;AOAC International,2012

3. Properties of different fish processing byproducts from pollock, cod and salmon;Bechtel;Journal of Food Processing and Preservation,2003

4. Advances in seafood byproducts: 2002 conference proceedings,2003

5. Nutritional properties of pollock, cod and salmon processing byproducts;Bechtel;Journal of Aquatic Food Product Technology,2004

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation;Trends in Food Science & Technology;2024-09

2. Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods;Fisheries Science;2024-06-24

3. Utilizing fish waste as a sustainable nitrogen source for enhancing growth and metabolism regulation in Bifidobacterium animalis ssp. lactis BB-12;Journal of Cleaner Production;2024-04

4. Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent;Heliyon;2024-01

5. Development of a singulation system for handling catfish fillets;The International Journal of Advanced Manufacturing Technology;2023-07-05