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Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat

  • Published:2020-01 Issue: Volume:59 Page:102253
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Martínez-Maldonado M.A.,Velazquez G.,Ramírez de León José Alberto,Borderías A.J.,Moreno H.M.

Funder

National Council of Science and Technology, Mexico

Spanish Research Project

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

1. Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols;Ashie;Journal of Food Science,1999

2. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;Ashie;Food Research International,1996

3. Muscle changes in hard and soft shell crabs during frozen storage;Benjakul;LWT-food science and Technology,2009

4. Intermediate states of assembly in the dissociation of gastropod hemocyanin by hydrostatic pressure;Bonafe;Biochemistry,1994

5. Measurement of food texture by a universal testing machine;Bourne;Food Technology,1966
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