Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
- No tags were found...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Kristinsson HG <strong>and</strong> Hultin HO. 2003 . Effect <strong>of</strong> Low <strong>and</strong> High pH Treatment on the FunctionalProperties <strong>of</strong> Cod Muscle <strong>Protein</strong>s. Journal <strong>of</strong> Agricultural <strong>and</strong> Food Chemistry, 51, 5103-5110.Lanier T, Manning PK <strong>and</strong> MacDonals GA. 1992 . Process Innovations in Surimi Manufacture,Surimi Technology. New York; Marcel Dekker.Lee CM. 1984 . Surimi process technology. Food Technol 38(11):69-80.MacDonald GA <strong>and</strong> Lanier TC. 1990 . Carbohydrates as Cryoprotectants for Meat <strong>and</strong> Surimi.Food Technol 45(3):151-9.Madsen A. 1984 . Forbedring af Processen Til Fremstilling af Frossen <strong>Fish</strong> ud Fra MindreFiskearter og Biprodukter fra Filetproduktionen, Ph.D. thesis, Akademiet for de tekniskevidenskaper, Denmark.Matsumoto JJ <strong>and</strong> Noguchi SF. 1992 . Cryostabilisation <strong>of</strong> <strong>Protein</strong> in Surimi. in Lanier <strong>and</strong> Lee,Surimi Technology. New York: Marcel Dekker Inc. p 357-88.Mewis J. 1979 . Thixotropy-A General Review. Journal <strong>of</strong> Non-Newtonian fluid, 6:1-20.Min TS, Chng NM, Fugiwara T, Kuang HK, <strong>and</strong> Hasegawa H. 1988 . H<strong>and</strong> book on theProcessing Frozen surimi <strong>and</strong> fish jelly products in Southeast Asia. Marine ResearchDepartment,SEAFDEC. Singapore.Offer G <strong>and</strong> Knight P. 1988 . The Structural Basis <strong>of</strong> Water-holding in Meat. in Lawrie,Development in Meat Science. London: Elsevier. P: 240-243Park JW <strong>and</strong> Lin TMJ. 2005 . Surimi: Manufacturing <strong>and</strong> <strong>Evaluation</strong>. In Park, Surimi <strong>and</strong> surimiseafood. Taylor <strong>and</strong> Francis Group. USA.Park JW. 1995 . Surimi Gel Colors as Affected by Moisture Content <strong>and</strong> Physical Conditions.Journal <strong>of</strong> Food Science 60(1):15-18.Park JW, Lanier TC <strong>and</strong> Green DP. 1988 . Cryoprotective Effects <strong>of</strong> Sugars, Polyols <strong>and</strong>/orPhosphate on Alaska Pollock surimi. Journal <strong>of</strong> Food Science 53:1-3.Razavi Shirazi H. 2002 . Seafood Technology: Processing Science, Naghsh-e Mehr Publication,Tehran.Sadawsk M. <strong>and</strong> Sikorski ZE. 1977 . <strong>Evaluation</strong> <strong>of</strong> Technological Suitability <strong>of</strong> <strong>Fish</strong> Meat byRheological Measurements. Lebensm-Wiss-u- Technol.10.239-245.Steffe JF. 1996. Rheological Methods in Food Process Engineering. Second edition. Freeman PressUSA.Takayoshi K. 1977 . Relation between the Quality <strong>of</strong> Frozen Surimi (fish paste) from AlaskaPollock <strong>and</strong> Various Sugar Content. Hokusuishi Geppo 34(5):11-6.Thawornchinsombut S <strong>and</strong> Park JW. 2006 . Frozen Stability <strong>of</strong> <strong>Fish</strong> <strong>Protein</strong> <strong>Isolate</strong> under VariousStorage Conditions. Journal <strong>of</strong> Food Science 71:227-30.Yoon KS, <strong>and</strong> Lee CM. 1990 . Cryoprotectant Effects in Surimi <strong>and</strong> Surimi/mince-based Extruded<strong>Products</strong>. Journal <strong>of</strong> Food Science 55:1210-6.57
Change language