Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)-Reference-Cited by-同舟云学术

Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)

Published:1992 Issue:1 Volume:59 Page:117-122
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Carballo Jose,Cavestany Marta,Jimenez-Colmenero Francisco

Publisher

Wiley

Subject

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

Reference29 articles.

1. AOAC 1985 Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.

2. , , , 1991 Mixture experimentation: a new approach in studying functionality of food proteins. Abst IIF Annual Meeting and Food Expo, Dallas, p 179.

3. Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts

4. Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters

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