Components of bovine plasma that enhance gel strength in Pacific whiting surimi
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27077 |