Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology-Reference-Cited by-同舟云学术

Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology

Published:2013-01-28 Issue:3 Volume:36 Page:209-216
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Fogaça Fabíola H S.¹²,Trinca Luzia Aparecida³,Bombo Áurea Juliana⁴,Silvia Sant'Ana Léa²

Affiliation:

1. Embrapa Meio-Norte; Parnaíba PI

2. UNESP; Centro de Aqüicultura da UNESP; Via de Acesso Prof. Paulo Donato Castellane, s/n 14884-900 Jaboticabal SP

3. Instituto de Biociências de Botucatu; UNESP; Botucatu SP

4. Departamento de Nutrição; USP, Faculdade de Saúde Pública; São Paulo SP

Funder

Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP), Brazil

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12019/fullpdf

Reference29 articles.

1. BRASIL 2012 Instrução Normativa n°6 de 15 de fevereiro de 2001. Ministério da Agricultura Pecuária e Abastecimento http://extranet.agricultura.gov.br/sislegis-consulta/consultarLegislacao.do?operacao=visualizar&id=2198

2. Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures;Chow;J. Food Process. Preserv.,1997

3. Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel;Duangmal;Int. J. Food Sci.Technol.,2010

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