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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Detalles Bibliográficos
Autores principales: Hemung, Bung-Orn, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682510/
https://www.ncbi.nlm.nih.gov/pubmed/26761800
http://dx.doi.org/10.5851/kosfa.2015.35.1.50

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682510/
https://www.ncbi.nlm.nih.gov/pubmed/26761800
http://dx.doi.org/10.5851/kosfa.2015.35.1.50

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