Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time-Reference-Cited by-同舟云学术

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Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time

Published:2019-10-04 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

He Yating¹,Park Jae W.²^ORCID,Yin Tao¹³^ORCID

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China

2. Seafood Reasearch and Education Center Oregon State University Seafood Research and Education Center Astoria Oregon USA

3. National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China

Funder

National Key R&D Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14247

Reference24 articles.

1. Myosin Subfragment-1 Isoforms Having Different Heavy Chain Structures from Fast Skeletal Muscle of Thermally Acclimated Carp1

2. Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

3. Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships

4. Optimal blending of differently refined fish proteins based on their functional properties

5. Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod

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. Annual variation in thermal and structural properties of yesso scallops (Mizuhopecten yessoensis) adductor muscle;Frontiers in Sustainable Food Systems;2024-07-24

2. Thermal stability of actin of silver carp ( Hypophthalmichthys molitrix ) harvested in summer and winter as affected by myosin complexation;Journal of Food Processing and Preservation;2022-08-19

3. Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi;Journal of the Science of Food and Agriculture;2022-07-16

4. Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi;Journal of the Science of Food and Agriculture;2022-05-27

5. Asian Carp, an Alternative Material for Surimi Production: Progress and Future;Foods;2022-04-30

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