Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage-Reference-Cited by-同舟云学术

Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage

Published:2009-10 Issue:7 Volume:23 Page:1779-1784
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yarnpakdee Suthasinee,Benjakul Soottawat,Visessanguan Wonnop,Kijroongrojana Kongkarn

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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3. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Journal of Food Science,2001

4. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice;Benjakul;Journal of the Science of Food and Agriculture,2002

5. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice;Benjakul;Food Chemistry,2003

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