Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions-Reference-Cited by-同舟云学术

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Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions

Published:2003-09-16 Issue:13 Volume:83 Page:1380-1388
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tejada Margarita,Mohamed Gamal Fouad,Huidobro Almudena,García Maria Luisa

Funder

European Commission

Spanish Comisión Interministerial de Ciencia y Tecnología (CICyT)

Egyptian Academy of Sciences (ESA)

Publisher

Wiley

Subject

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

Reference40 articles.

1. The effect of neutral and oxidized lipids on functionality in hake (Merluccius merluccius L), a dimethylamine and formaldehyde-forming species during frozen storage;Careche;Food Chem,1990

2. Developments in Food Science;Hultin,1992

3. Characteristics of the salt-soluble fraction of hake (Merluccius merluccius) fillets stored at −20 and −30 °C;Del Mazo;J Agric Food Chem,1999

4. Differential insolubilization of red hake muscle proteins during frozen storage;Owusu-Ansah;J Food Sci,1992

5. Protein extracts and aggregates forming in minced cod (Gadus morhua) during storage;Tejada;J Agric Food Chem,1996

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1. Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: Proteolysis, lipolysis and bioaccessibility of calcium and vitamins;Food Chemistry;2020-10

2. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp ( Cyprinus carpio ) muscle subjected to pH‐shifting method;Journal of Food Processing and Preservation;2019-09-10

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4. Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system;Brazilian Journal of Food Technology;2014-03

5. Influence of the Capture Method on the Physicochemical and Functional Properties of Myofibrillar Proteins of Fin from Frozen, Stored Squid (Illex argentinus);Journal of Shellfish Research;2011-12

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