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The effects of salt concentration on the internal macro-structure and texture of walleye pollack surimi gel

✍ Scribed by Satoshi Kubota; Yoshiko Tamura; Takeshi Matsui; Katsuji Morioka; Yoshiaki Itoh

Book ID
108825907
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
361 KB
Volume
41
Category
Article
ISSN
0950-5423

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Effect of preheating temperature on the
Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain
✍ Mohammed Ismail Hossain; Katsuji Morioka; Fatema Hoque Shikha; Yoshiaki Itoh πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 263 KB

## BACKGROUND: The physical attribute of heat-induced gel texture is highly dependent on the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels preheated at various temperatures with and without inhibitors (ethylenediamine-N,N,N ,N -tetraacetic acid, iodoace