Contribution of sarcoplasmic proteins to myofibrillar proteins gelation.

@article{Jafarpour2012ContributionOS,
  title={Contribution of sarcoplasmic proteins to myofibrillar proteins gelation.},
  author={A. Jafarpour and E. Gorczyca},
  journal={Journal of food science},
  year={2012},
  volume={77 2},
  pages={
          R73-81
        }
}
Surimi, a refined protein extract, is produced by solubilizing myofibrillar proteins during the comminuting and salting stages of manufacturing. The resulting paste gels on heating to produce kamaboko or a range of analog shellfish such as crab claw, filament sticks, fish mushroom, and so on. The myosin molecule is the major myofibrillar protein in gelation. It is believed that washing steps during the traditional surimi process play an important role in enhancing the gel properties of the… Expand
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