Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)-Reference-Cited by-同舟云学术

Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)

Published:2021-02 Issue: Volume:337 Page:127993
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Carolina González-González Diana,Elena Lugo-Sánchez María,Olivia García-Sifuentes Celia,Carlos Ramírez-Suárez Juan,Pacheco-Aguilar Ramón

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Herring surimi during sow temperature setting, physicochemical and textural properties;Chan;Journal of Food Science,1995

2. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities;Chen;Critical Reviews in Food Science and Nutrition,2017

3. CONAPESCA. (2014). Comisión Nacional de Acuacultura y Pesca. Información Estadística por Especie y Entidad. Retrieved from http://www.conapesca.gob.mx/wb/cona/informacion_estadistica_por_especie_y_entidad.

4. Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation;Cortés-Ruiz;Food Chemistry,2008

5. Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments;Cortés-Ruiz;Food Chemistry,2016

Cited by 6 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. Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level;Poultry Science;2023-09

2. Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate;Food Research International;2023-07

3. Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid;Journal of Food Science and Technology;2023-03-03

4. Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp;Foods;2023-02-22

5. The effect of sodium tartrate and sodium citrate on quality changes of squid ( Dosidicus gigas ) surimi gel;Journal of Texture Studies;2022-10-11