Surimi-based product development and viscous properties of surimi paste
Raman spectroscopy was used to study the protein structure in raw and salted surimi from Pacific whiting, and in gels formed by setting (32°C), cooking (86°C) or setting followed by cooking. The intensity of the peaks assigned to disulfide bond stretching vibrations increased considerably in the...
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| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/6246 |