EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY AND GEL-FORMING PROPERTIES OF SURIMI FROM 2 SPECIES

被引：96

作者：

KIM, BY ^{[1
]}

HAMANN, DD ^{[1
]}

LANIER, TC ^{[1
]}

WU, MC ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27650

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11206.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：951 / &

共 32 条

[1]

ARAI K, 1973, B JPN SOC SCI FISH, V39, P1077

[2] EFFECT OF TEMPERATURES ON FISH ALKALINE PROTEASE, PROTEIN-INTERACTION AND TEXTURE QUALITY [J].

DENG, JC .

JOURNAL OF FOOD SCIENCE, 1981, 46 (01) :62-65

[3] STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLES [J].

DIEHL, KC ;

HAMANN, DD ;

WHITFIELD, JK .

JOURNAL OF TEXTURE STUDIES, 1980, 10 (04) :371-400

[4]

HAMANN D D, 1983, P351

[5]

IKEUCHI T, 1963, B JAP SOC SCI FISH, V29, P1511

[6]

Lanier T. C., 1985, DEV METHODS QUALITY

[7] HEAT GELATION PROPERTIES OF ACTOMYOSIN AND SURIMI PREPARED FROM ATLANTIC CROAKER [J].

LANIER, TC ;

LIN, TS ;

LIU, YM ;

HAMANN, DD .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1921-1925

[8] EFFECTS OF ALKALINE PROTEASE IN MINCED FISH ON TEXTURE OF HEAT-PROCESSED GELS [J].

LANIER, TC ;

LIN, TS ;

HAMANN, DD ;

THOMAS, FB .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1643-1645

[9]

LANIER TC, 1980, 3 NAT TECN SEM MECH, P181

[10] FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE [J].

LEE, CM ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :391-397

← 1 2 3 4 →