Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins
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DOI: 10.1080/10498850.2015.1099067
Abstract: ABSTRACT In this study, gelation characteristics of bighead carp (Aristichthys nobilis) protein isolates prepared by pH shift processing were investigated as compared with those of surimi prepared by conventional wash processing. Results showed that the… read more here.
Keywords: bighead carp; muscle; characteristics bighead; gelation characteristics ... See more keywords