Optimum Formulation of Starch and Non-muscle Protein for Alkali Surimi Gel from Jack Mackerel
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200311922027731.pdf
Reference14 articles.
1. Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation
2. Recovery of Functional Proteins from Herring (Clupea harengus) Light Muscle by an Acid or Alkaline Solubilization Process
3. Solubilization and Thermostability of Water Dispersions of Muscle Structural Proteins of Atlantic Herring (Clupea harengus)
4. Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength
5. Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White
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1. Coagulation Characteristics by Calcium Lactate with Addition Concentration of Alginic Acid in 3D Printing Mixtures of Fish Surimi;Journal of the Korean Society of Food Science and Nutrition;2024-07-31
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