Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle-Reference-Cited by-同舟云学术

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Published:2017-10-26 Issue:2 Volume:42 Page:e13528
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Torres‐Arreola Wilfrido¹,Ocaño‐Higuera Víctor Manuel²,Ezquerra‐Brauer Josafat Marina¹,López‐Corona Betzabe Ebenhezer¹,Rodríguez‐Felix Francisco¹,Castro‐Longoria Reyna³,Ramírez‐Guerra Hugo Enrique¹^ORCID

Affiliation:

1. Departamento de Investigación y Posgrado en AlimentosUniversidad de SonoraHermosillo Sonora México

2. Departamento de Ciencias Químico BiológicasUniversidad de SonoraHermosillo Sonora México

3. Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de SonoraUniversidad de SonoraHermosillo Sonora México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13528

Reference29 articles.

1. Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization

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

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi

5. Conformational changes in proteins recovered from jumbo squid ( Dosidicus gigas ) muscle through pH shift washing treatments

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