Article ID Journal Published Year Pages File Type
10538476 Food Chemistry 2013 8 Pages PDF
Abstract
► Comminution must be controlled depending on the thermal stability of surimi. ► Salt soluble protein was greatly reduced when chopping temperature was elevated. ► Longer chopping increased reactive sulfhydryl content and surface hydrophobicity.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions
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