Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates-Reference-Cited by-同舟云学术

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Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Published:2014-09-04 Issue:5 Volume:37 Page:349-360
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Hunt A.¹,Park J.W.¹

Affiliation:

1. OSU Seafood Lab & Department of Food Science and Technology; Oregon State University; 2001 Marine Dr., #253 Astoria OR 97103

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12099/fullpdf

Reference63 articles.

1. A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage;Badii;J. Sci. Food Agric.,2002

2. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice;Benjakul;J. Sci. Food Agric.,2002

3. The affect of bicarbonate salt addition on the gel forming properties of Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus) surimi;Bledsoe;J. Aquat. Food Prod. Technol.,2000

4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

5. Dietary phosphorous, calcium metabolism, and bone;Calvo;J. Nutr.,1993

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3. Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince;Journal of Food Science and Technology;2022-04-19

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5. Physicochemical properties of frozen Alaska pollock fillets and surimi as affected by various sodium phosphates;Journal of Food Processing and Preservation;2017-11-02

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