Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel-Reference-Cited by-同舟云学术

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

Published:2014-10-27 Issue:11 Volume:95 Page:2201-2207
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Vate Naveen Kumar¹,Benjakul Soottawat¹,Agustini Tri Winarni²

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand

2. Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science; Diponegoro University; Semarang Indonesia

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6934/fullpdf

Reference33 articles.

1. Proteinase in Pacific whiting surimi wash water: Identification and characterization;Benjakul;J Food Sci,1996

2. Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella);Kudre;LWT - Food Sci Technol,2013

3. Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi;Rawdkuen;J Food Process Pres,2007

4. Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish;Rawdkuen;Food Chem,2008

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