Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants...
| Main Authors: | , , |
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| Format: | Journal article |
| Language: | English |
| Published: |
2009
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