Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference11 articles.
1. Effects of Sodium Gluconate on Thermal Denaturation and Solubilization of Carp Myofibrils.
2. Effect of Na-gluconate on Characteristics of Two-step Heated Gel from Walleye Pollack Surimi.
3. Cross-linking reaction of myosin in the fish paste during setting (Suwari).
4. Effects of Sorbitol on Gelation and Cross-Linking of Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince;Journal of Aquatic Food Product Technology;2014-06-03
2. Effect of gluconate on heat-induced gelation of myosin from red sea bream;NIPPON SUISAN GAKKAISHI;2010
3. Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect;Fisheries Science;2008-10
4. Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating;Fisheries Science;2007-08
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