Effect of storage at 0 °C on mantle proteins and functional properties of jumbo squid-Reference-Cited by-同舟云学术

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Effect of storage at 0 °C on mantle proteins and functional properties of jumbo squid

Published:2008-07 Issue:7 Volume:43 Page:1263-1270
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

de la Fuente-Betancourt Gabriela,García-Carreño Fernando,Toro María de los Ángeles Navarrete del,Pacheco-Aguilar Ramón,Córdova-Murueta Julio H.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01602.x/fullpdf

Reference26 articles.

1. Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness

2. Influence of Some Protease Inhibitors on Gelation of Squid Muscle

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1. Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage;Frontiers in Nutrition;2023-05-15

2. Efecto de la adición de citrato de sodio sobre las propiedades reológicas y nutricionales del surimi de calamar gigante (Dosidicus gigas);Revista de Investigaciones Veterinarias del Perú;2023-04-28

3. Identification of soluble proteins present in giant squid (Dosidicus gigas) meal for human consumption;Agronomía Mesoamericana;2023-01-17

4. Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas);Food Chemistry;2021-02

5. Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage;Journal of Aquatic Food Product Technology;2020-06-09

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