Citations in impact factor journals
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Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application Food Reviews International |
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) Journal of Food Science Vol. 84, Issue 6, 1547, 2019 |
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Impact of salted duck egg albumen powder on proteolysis and
gelling properties of sardine surimi Journal of Texture Studies |
Texture and viscoelastic characteristics of silver carp (
Hypophthalmichthys molitrix
) surimi affected by combination of washing regimes and hydrogen peroxide Journal of Texture Studies |
Natural Food Additives and Preservatives for Fish-Paste Products:
A Review of the Past, Present, and Future States of Research Journal of Food Quality |
Citation to this article as recorded by
Ismail, I., N. Huda and A. Fazilah, 2011. Surimi-like material from poultry meat and its potential as a surimi replacer. Asian J. Poult. Sci., 5: 1-12. CrossRefDirect Link |
Citation to this article as recorded by
Changes of the water-holding capacity and microstructure of panga
and tilapia surimi gels using different stabilizers and processing
methods Revista de Agaroquimica y Tecnologia de Alimentos Vol. 22, Issue 1, 68, 2016 |
Influence of biosynthesized silver nanoparticles using red alga Corallina elongata on broiler chicks’ performance Green Processing and Synthesis Vol. 11, Issue 1, 238, 2022 |
Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah Journal of Marine and Coastal Science Vol. 8, Issue 3, 98, 2020 |
Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer) Foods Vol. 10, Issue 5, 976, 2021 |
Surimi-like Material from Poultry Meat and its Potential as a Surimi Replacer Asian Journal of Poultry Science Vol. 5, Issue 1, 1, 2011 |
How to cite this article
Rodiana Nopianti, Nurul Huda and Noryati Ismail, 2011. A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi. American Journal of Food Technology, 6: 19-30.
DOI: 10.3923/ajft.2011.19.30
URL: https://scialert.net/abstract/?doi=ajft.2011.19.30
DOI: 10.3923/ajft.2011.19.30
URL: https://scialert.net/abstract/?doi=ajft.2011.19.30