HEAT-INDUCED GELATION OF MINCED RAINBOW-TROUT (SALMO-GAIRDNERI) - EFFECT OF PH, SODIUM-CHLORIDE AND SETTING

被引：28

作者：

AUTIO, K

KIESVAARA, M

POLVINEN, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07887.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：805 / &

相关论文

共 16 条

[1] AUTIO K, 1986, HEAT INDUCED GELATIO
[2] BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
[3] BOHLIN L, 1987, 33RD P INT C MEAT SC, P399
[4] EFFECT OF THERMAL-PROCESSING ON MINCED FISH GEL TEXTURE
CHENG, CS
HAMANN, DD
WEBB, NB
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (04) : 1080 - 1086
[5] DEA ICM, 1983, GUMS STABILISERS FOO, P357
[6] EFFECT OF TEMPERATURES ON FISH ALKALINE PROTEASE, PROTEIN-INTERACTION AND TEXTURE QUALITY
DENG, JC
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (01) : 62 - 65
[7] TEXTURE OF FISH MUSCLE
DUNAJSKI, E
[J]. JOURNAL OF TEXTURE STUDIES, 1980, 10 (04) : 301 - 318
[8] DYNAMIC RHEOLOGICAL MEASUREMENTS ON HEAT-INDUCED MYOSIN GELS - AN EVALUATION OF THE METHODS SUITABILITY FOR THE FILAMENTOUS GELS
EGELANDSDAL, B
FRETHEIM, K
HARBITZ, O
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (09) : 944 - 954
[9] FRETHEIM K, 1985, 31ST EUR MEAT RES WO, P219
[10] EFFECTS OF ALKALINE PROTEASE IN MINCED FISH ON TEXTURE OF HEAT-PROCESSED GELS
LANIER, TC
LIN, TS
HAMANN, DD
THOMAS, FB
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1643 - 1645