Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase-Reference-Cited by-同舟云学术

Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase

Published:2019-08-08 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Guo Baoyan¹²,Zhou Aimei¹²^ORCID,Liu Guo¹²,Ying Danyang³,Xiao Jie¹²,Miao Jianyin¹²

Affiliation:

1. Department of Food Science, College of Food Science South China Agricultural University Guangzhou China

2. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China

3. CSIRO Agricultural and Food Werribee Victoria Australia

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14150

Reference44 articles.

1. Cathepsin Degradation of Pacific Whiting Surimi Proteins

2. Effect of Microbial trasglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species

3. High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase

4. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

5. GEL PROPERTIES OF BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI AS AFFECTED BY SETTING AND PORCINE PLASMA PROTEINS

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