Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.

Abstract

This study examined the effect of adding common carp sarcoplasmic proteins (Sp- P) on the gel characteristics of threadfin bream surimi and kamaboko while maintaining constant moisture and myofibrillar levels. Based on the temperature sweep test, which is involved in heating of surimi gel from 10 to 80 degrees C to monitor the viscoelastic properties, at… (More)
DOI: 10.1111/j.1750-3841.2008.01009.x

Topics

7 Figures and Tables

Cite this paper

@article{Jafarpour2009CharacteristicsOS, title={Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.}, author={Ali Akbar Jafarpour and Elizabeth Gorczyca}, journal={Journal of food science}, year={2009}, volume={74 1}, pages={N16-22} }