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Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and e...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Hemung, Bung-Orn, Chin, Koo Bok
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2015
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4682510/
https://ncbi.nlm.nih.gov/pubmed/26761800
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.1.50
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