Gelation characteristics of tropical surimi under water bath and ohmic heating

Gelation characteristics of tropical surimi, namely threadfin bream (TB), bigeye snapper (BS), goatfish (GF) and lizardfish (LF) prepared in the absence and presence of 10gkg−1 egg white proteins were evaluated using either ohmic (OH) or water bath (WB) heating. LF and GF surimi exhibited higher end...

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Veröffentlicht in:	Food science & technology 2012-04, Vol.46 (1), p.97-103
Hauptverfasser:	Tadpitchayangkoon, Panchaporn, Park, Jae W., Yongsawatdigul, Jirawat
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Gelation Marine Ohmic heating Tropical surimi Water bath heating
Online-Zugang:	Volltext
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