PROPERTIES OF KAMABOKO MADE FROM RED HAKE (UROPHYCIS-CHUSS) FILLETS, MINCE, OR SURIMI

被引：15

作者：

HOLMQUIST, JF

BUCK, EM

HULTIN, HO

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

[2] UNIV MASSACHUSETTS,MARINE FOODS LAB,GLOUCESTER,MA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13704.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：192 / 196

页数：5

共 20 条

[1]

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CASTELL, CH ;

SMITH, B ;

NEAL, W .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1971, 28 (01) :1-&

[3]

COLE BJ, 1981, NATIONAL FISHERMAN, V61, P16

[4] PROTEIN INSTABILITY IN MINCED FLESH FROM FILLETS AND FRAMES OF SEVERAL COMMERCIAL ATLANTIC FISHES DURING STORAGE AT -5C1 [J].

DINGLE, JR ;

HINES, JA .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1975, 32 (06) :775-783

[5] STABILITY OF THE MINCED FLESH OF ARGENTINE (ARGENTINA-SILUS) AND ROUNDNOSE GRENADIER (CORYPHOENOIDES-RUPESTRIS) DURING STORAGE AT -10-DEGREES-C [J].

DINGLE, JR ;

LALL, B .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (01) :40-41

[6] PROTEIN INSTABILITY IN FROZEN STORAGE INDUCED IN MINCED MUSCLE OF FLATFISHES BY MIXTURE WITH MUSCLE OF RED HAKE [J].

DINGLE, JR ;

KEITH, RA ;

LALL, B .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03) :143-146

[7]

Fiske CH, 1925, J BIOL CHEM, V66, P375

[8] TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL-PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS [J].

GILL, TA ;

KEITH, RA ;

LALL, BS .

JOURNAL OF FOOD SCIENCE, 1979, 44 (03) :661-667

[9]

GORNALL AG, 1949, J BIOL CHEM, V177, P751

[10]

KATO N, 1974, B TOKAI REG FISH RES, V78, P33

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