Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish

@article{Poowakanjana2015ElucidatingCS,
  title={Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish},
  author={Samanan Poowakanjana and J. D. Park and J. W. Park},
  journal={Journal of Aquatic Food Product Technology},
  year={2015},
  volume={24},
  pages={698 - 711}
}
  • Samanan Poowakanjana, J. D. Park, J. W. Park
  • Published 2015
  • Chemistry
  • Journal of Aquatic Food Product Technology
  • Biochemical and rheological properties of surimi were examined based on: (a) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; and (b) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time, which was defined as time of salt contact with proteins during chopping, significantly increased breaking force and penetration distance, while chopping time extension with fixed salting time did not. Salt soluble proteins… CONTINUE READING
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