Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• Chen Hui-huang

  Department Of Food Industry National I-lan Institute Of Agriculture And Technology

• Lee Y‐c

  National Taiwan Univ. Taipei Twn

• LEE Yi-Chuan

  Department of Animal Science, National I-Lan Institute of Agriculture and Technology

関連論文

• Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko
• Thermal stability and denaturation rate of myoglobin from various species of fish
• Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products
• Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko
• Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose
• The Effect of Setting on the Physical Properties of Surimi and Kamaboko under Various Water Content and Chopping Methods

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