Injection of Natural Protease Inhibitors and Evaluation of Their Impact on Cooked Pacific Whiting (Merluccius productus ) Fillets-Reference-Cited by-同舟云学术

Injection of Natural Protease Inhibitors and Evaluation of Their Impact on Cooked Pacific Whiting (Merluccius productus ) Fillets

Published:2018-04-16 Issue:5 Volume:83 Page:1200-1207
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Harikedua Silvana Dinaintang¹^ORCID,Mireles DeWitt Christina A.²^ORCID

Affiliation:

1. Dept. Fish Processing Technology; Faculty of Fisheries and Marine Science; Sam Ratulangi Univ.; Manado North Sulawesi Indonesia

2. OSU Seafood Research & Education Center Experiment Station; Dept. of Food Science and Technology; Oregon State Univ.; Astoria OR U.S.A

Funder

Hatfield Marine Science Center

William & Francis McNeil Award 2015

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14126/fullpdf

Reference27 articles.

1. Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives;Almli;Aquaculture International,2013

2. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science & Technology,1996

3. Cathepsin degradation of Pacific whiting surimi proteins;An;Journal of Food Science,1994

4. Babbitt , J. 1990 Arrowtooth flounder protease inhibitor injection project. Prepared for Alaska fisheries foundation Inc., by All Alaskan Seafood and McFarland's Foods

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