The change of thermal gelation properties of horse mackerel mince led by protein denaturation occurring in frozen storage and consequential air floatation wash-Reference-Cited by-同舟云学术

The change of thermal gelation properties of horse mackerel mince led by protein denaturation occurring in frozen storage and consequential air floatation wash

Published:2005-01 Issue:1 Volume:38 Page:19-27
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lin Shih-Bin,Chen Li-Chen,Chen Hui-Huang

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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4. Thermal stability and gel forming ability of shark muscle as related to ionic strength;Chen;Journal of Food Science,1995

5. Effects of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko;Chen;Fisheries Science,2000

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