Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand
作者： Manat Chaijan , Worawan Panpipat , Soottawat Benjakul
DOI: 10.1016/J.FOODCHEM.2009.12.007
关键词: Atpase activity 、 Mackerel 、 Rastrelliger 、 Metmyoglobin 、 Food science 、 Auxis thazard 、 Lipid content 、 Gel forming 、 Chemistry 、 Fish products
摘要: Abstract Physicochemical and gelation properties of surimi prepared from three species mackerel were investigated. The highest whiteness with the lowest redness index corresponding to myoglobin content especially its oxidised form, metmyoglobin, was found in short-bodied ( Rastrelliger brachysoma ) p Auxis thazard contained lipid 2+ -ATPase activity natural actomyosin extracted kanagurta but not for frigate mackerel. metmyoglobin gel
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