Characteristic gelling properties of salt-ground meat from jurel [Trachurus murphyi] surimi [minced fish meat] in connection with change in myofibrillar protein

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Bibliographic Details
Published in	Nippon Suisan Gakkaishi Vol. 57; no. 6
Main Authors	Lee, N.H. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Kato, N, Nakagawa, N, Terui, S, Seki, N, Arai, K
Format	Journal Article
Language	Japanese
Published	01.06.1991
Subjects	CHLORURE DE SODIUM CLORURO SODICO COLLOIDAL PROPERTIES FIBRAS MUSCULARES FIBRE MUSCULAIRE FISH PASTES GADIFORMES GELIFICACION GELIFICATION HEAT TREATMENT JELLIFICATION MUSCLE FIBRES PASTAS DE PESCADO PATE DE POISSON PROPIEDADES COLOIDALES PROPRIETE COLLOIDALE PROTEINAS PROTEINE PROTEINS SODIUM CHLORIDE TEMPERATURA TEMPERATURE TRACHURUS TRAITEMENT THERMIQUE TRATAMIENTO TERMICO
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