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The effects of meat-washing on the gel formation and on the polymerizing and degrading behavior of lizardfish [Saurida spp.] meat proteins at 40 and 60 degree C

1997

Itoh, Y. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture) | Maekawa, T. | Suwansakornkul, P. | Obatake, A.

AGROVOC Keywords
calentamiento chauffage chemical structure degradation fish globulinas globuline globulins heating jellification lavado lavage pescado poisson (aliment) polymerisation polymerization saurida structure chimique surimi washing
Bibliographic information
Fisheries Science (Japan)
Volume 63 Issue 2 ISSN 0919-9268
Pagination
pp. 286-290
Other Subjects
Estructura quimica; Polimerizacion; Degradacion; Gelificacion; Gelification
Language
English
Note
Summary (En)
1 table; 5 fig.; 14 ref
Type
Summary
1998-08-15
AGRIS AP
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