Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions-Reference-Cited by-同舟云学术

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Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions

Published:1999-03 Issue:2 Volume:64 Page:287-290
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Shie J. S.,Park J.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15884.x/fullpdf

Reference28 articles.

1. Sardine Surimi Gels as Affected by Salt Concentration, Blending, Heat Treatment and Moisture

2. Heat-induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting

3. Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature

4. Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties

Cited by 47 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. Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi;Fisheries Science;2023-07-05

2. Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi;Food Chemistry;2023-07

3. Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments;LWT;2023-06

4. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins;Food Chemistry;2023-03

5. Sous-vide cooking: Effects on seafood quality and combination with other hurdles;International Journal of Gastronomy and Food Science;2022-09

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