Protein extraction pH and cross‐linking affect physicochemical and textural properties of protein gels made from channel catfish by‐products-Reference-Cited by-同舟云学术

Protein extraction pH and cross‐linking affect physicochemical and textural properties of protein gels made from channel catfish by‐products

Published:2021-02-20 Issue:11 Volume:101 Page:4799-4807
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Tan Yuqing¹²^ORCID,Chang Sam KC²³

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. Department of Food Science, Nutrition and Health Promotion Mississippi State University Starkville MS USA

3. Experimental Seafood Processing Laboratory, Coastal and Research Extension Center Mississippi State University Pascagoula MS USA

Funder

Agricultural Research Service

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11126

Reference40 articles.

1. United States Department of Agriculture/National Agricultural Statistics Service (USDA/NASS). (2018). Production and inventory of channel catfish. united states department of agriculture Washington DC.http://usda.mannlib.cornell.edu/usda/nass/CatfProd//2010s/2018/CatfProd-02-02-2018.pdf.

2. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince

3. Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates

4. Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate

5. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products

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