Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting

The frozen surimi of Alaska pollack was ground with NaCl and the salted meat paste was submitted to setting. When the setting proceeded, the decrease in myosin heavy chain (MHC) and the increase in jelly strength of the paste were investigated as a function of protein content, NaCl concentration, pH...

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