Causes of Inferior Gel-forming Ability of Salmon Surimi Paste
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چکیده
منابع مشابه
Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage
The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ...
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متن کاملEffects of Soy protein concentrate and Xanthan gum on physical properties of Silver carp (Hypophthalmichthys molitrix ) surimi
Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed t...
متن کاملEffects of Soy protein concentrate and Xanthan gum on physical properties of Silver carp (Hypophthalmichthys molitrix ) surimi
Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the g...
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ژورنال
عنوان ژورنال: Fisheries science
سال: 1995
ISSN: 0919-9268
DOI: 10.2331/fishsci.61.711