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Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification
The thermal behavior of tilapia muscle proteins was investigated by differential scanning calorimetry at various stages in the processing of surimi and during purification of myosin and actin. AExpand
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Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage.
Physical, chemical, and sensory properties of cooked surimi seafood gels (crab analogue) fortified with omega-3 fatty acids (FA) were monitored during chilled storage. Three sources of stabilizedExpand
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High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase
High pressure effects on the strength (stress) and elasticity/ deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated.Expand
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COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS
The textural attributes of 8 different heat-induced protein gel preparations evaluated by torsion failure testing and Instron texture profile analysis (TPA) were compared to sensory ratings by aExpand
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Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi
Freeze-induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 monthsExpand
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METMYOGLOBIN REDUCTION IN BEEF SYSTEMS AS AFFECTED BY AEROBIC, ANAEROBIC AND CARBON MONOXIDE‐CONTAINING ENVIRONMENTS
Metmyoglobin (Mb+) reduction was studied in ground beef, beef slurries and extracts held in air, nitrogen or CO-air mixtures. Significant Mb+ reduction occurred in aerobic extracts but not in groundExpand
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Covalent bonding in pressure-induced fish protein gels
Surimi pastes were gelled by pressure, incubation at 25°C, cooking, or their combination. Differential scanning calorimetry and solubility measurements indicated that myosin denaturation andExpand
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