Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates

Author:

CHANG C.C.,REGENSTEIN J.M.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. The swelling effect of polyphosphates on lean meat

2. Studies on the Quality of Newfoundland Cod.: 11. Thaw-Drip in Polyphosphate-Treated and Untreated Fillets

3. C.C. Chang, 1995 . The textural changes and protein functional properties of minced cod (Gadus morhua) with or without kidney tissue during frozen storage . Ph.D. Dissertation . Cornell University, Ithaca, NY.

4. Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants

5. R. Hamm, 1971 . Interactions between phosphates and meat proteins. InSymposium: Phosphates in Food Processing, J.M. Deman and P. Melnychyn, (Ed.), p.65 -82 . The AVI Publishing Co., Westport, CT.

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