Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

Authors :: Benjakul, S.
Visessanguan, W.
Ishizaki, S.
Tanaka, M.
Source :: Journal of Food Science. Nov-Dec, 2001, Vol. 66 Issue 9, p1311, 8 p.
Publication Year :: 2001
Abstract: A new study compares the gel forming ability of natural actomyosin in two species of bigeye snapper exposed to different temperatures.

Subjects :: Fish as food -- Research
Food -- Effect of heat on
Gelation -- Research
Myosin -- Research
Surimi -- Research
Business
Food/cooking/nutrition

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