Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white-Reference-Cited by-同舟云学术

Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white

Published:2022-12-26 Issue:3 Volume:58 Page:1098-1107
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Srisai Prim¹^ORCID,Pansawat Nantipa²^ORCID,Rattanaporn Kittipong³^ORCID,Limpisophon Kanokrat¹⁴^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand

2. Department of Fishery Products, Faculty of Fisheries Kasetsart University Bangkok 10900 Thailand

3. Department of Biotechnology, Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand

4. Center for Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies Kasetsart University Bangkok 10900 Thailand (CASAF, NRU‐KU, Thailand)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16251

Reference40 articles.

1. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

2. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)

3. Evaluation of Various Infused Cryoprotective Ingredients for Their Freeze–Thaw Stabilizing and Texture Improving Properties in Frozen Red Hake Muscle

4. Effect of high pressure on reduced sodium chloride surimi gels

5. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

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