Influence of histidine on gelation properties of low sodium surimi from tilapia ( Oreochromis niloticus )
Author:
Affiliation:
1. Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
2. PI NAHEP ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15802
Reference30 articles.
1. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.
2. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds
3. Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study
4. Effects of lysine and arginine on the properties of low‐salt mince gel from striped catfish (Pangasianodon hypophthalmus)
5. l -histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution
Cited by 2 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. Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction;Journal of Food Science;2023-11-13
2. Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications;Critical Reviews in Food Science and Nutrition;2022-10-14
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