A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

Author:

Omura Futo,Takahashi KigenORCID,Okazaki EmikoORCID,Osako KazufumiORCID

Funder

Institute of Food Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Effect of egg white and setting on the gelation of vinegar cured kamaboko;Abe;Nippon Suisan Gakkaishi,2009

2. Carvajal, A. P., Lanier, C. T. & Macdonald, A. G. (2005). Stabilization of proteins in surimi. IN J. W. Park (eds.), Surimi and Surimi Seafood - 2nd ed (pp. 164-213). London: Taylor & Francis Group, LLC.

3. Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal setting;Chan;Journal of Food Science,1992

4. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions;Chawla;Journal of Food Science,1996

5. Comparison of chemical composition and textural properties of vinegar-cured and thermal commercial kamaboko gels;Chen;Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers,2012

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