Martín-Sánchez A M,Navarro C,Pérez-Alvarez J A,Kuri V.Alternatives for efficient and sustainable production of surimi: A review[J].Comprehensive Reviews in Food Science and Food Safety,2009,8(4):359-374
[13]
Kristinsson H G,Liang Y.Effect of pH-shift processing and surimi processing on atlantic croaker (Micropogonias undulates) muscle proteins[J].Journal of Food Science,2006,71(5):304-312
[14]
Tadpitchayangkoon P,Yongsawatdigul J.Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (Pangasius hypophthalmus) muscle protein[J].Journal of Food Science,2009,74(3):284-291
[15]
Paker I,Beamer S,Jaczynski J,Matak K E.The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation[J].LWT-Food Science and Technology,2013,53(1):37-43
Fu X J,Hayat K,Li Z H,Lin Q L,Xu S Y,Wang S P.Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi[J].Food Hydrocolloids,2012,27(2):301-308
Ahmad M U,Tashiro Y,Matsukawa S,Ogawa H.Comparison of gelation mechanism of surimi between heat and pressure treatment by using rheological and NMR relaxation measurements[J].Journal of Food Science,2004,69(9):497-501
[24]
Herranz B,Tovar C A,Borderias A J,Moreno H M.Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi[J].Innovative Food Science & Emerging Technologies,2013,20:24-33
Yang Z,Wang W,Wang H Y,Ye Q F.Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)[J].Food Chemistry,2014,145:212-219
[33]
于海涛.壳聚糖复配增稠剂对鱼肉肠品质的影响[D].无锡:江南大学,2012
[34]
Mao L C,Wu T.Gelling properties and lipid oxidation of kamaboko gels from grass carp (Ctenopharyngodon idellus) influenced by chitosan[J].Journal of Food Engineering,2007,82(2):128-134
[35]
张茜,夏文水.壳聚糖对鲢鱼糜凝胶特性的影响[J].水产学报,2010,34(3):342-348
[36]
Amiza M A,Kang W C.Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus)[J].International Food Research Journal,2013,20(4):1585-1594
[37]
Palestina S,Nurul H,Tajul A Y.The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with surimi powder[J].Turkish Journal of Fisheries and Aquatic Sciences,2013,13:561-569
[38]
Andrés-Bello A,Iborra-Bernad C,García-Segovia P,Martínez-Monzó J.Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products[J].Food Bioprocess Technology,2013,6(1):133-145
Oujifard A,Benjakul S,Ahmad M,Seyfabadi Jafar.Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)[J].LWT-Food Science and Technology,2012,47(2):261-266
[44]
Jafarpou A.A comparative study on effect of egg white, soy protein isolate and potato starch on functional properties of common carp (Cyprinus carpio) Surimi Gel[J].Journal of Food Processing & Technology,2012,3(11):1-6
[45]
Benjakul S,Yarnpakdee S,Visessanguan W,Phatcharat S.Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel[J].Journal of Texture Studies,2010,41(3):341-357
[46]
Luo Y K,Shen H X,Pan D D,Bu G H.Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate[J].Food Hydrocolloids,2008,22(8):1513-1519
[47]
Zhu Z W,Lanier T C,Farkas B E,Li B S.Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi[J].Journal of Food Engineering,2014,131:154-160
Chanarat S,Benjakul S.Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish[J].Journal of the Science of Food and Agriculture,2012,92(4):844-852
[51]
Balange A K,Benjakul S.Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes[J].Food Hydrocolloids,2009,23(7):1693-1701
[52]
Balange A,Benjakul S.Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds[J].Food Chemistry,2009,113(1):61-70
[53]
Balange A K,Benjakul S,Maqsood S.Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice[J].Journal of Food Science,2009,74(8):619-627
[54]
Rawdkuen S,Benjakul S,Visessanguan W,Lanier T C.Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi[J].Food Hydrocolloids,2006,27(7):1209-1216
[55]
Benjakul S,Visessanguan W.Transglutaminase-mediated setting in bigeye snapper Surimi[J].Food Research International,2002,36(3):253-266
[56]
Benjakul S,Visessanguan W,Pecharat S.Suwari gel properties as affected by transglutaminase activator and inhibitors[J].Food Chemistry,2003,85(1):91-99
[57]
Rawdkuen S,Benjakul S.Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish[J].Food Chemistry,2008,106(3):1077-1084
[58]
Kiattisak Duangmal,Alisara Taluengphol.Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel[J].International Journal of Food Science and Technology,2010,45(1):48-55
Benjakul S,Visessanguan W,Thongkaew C,Tanaka M.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795
[63]
Tejada M,Mohamed F,Huidobro A,García M L.Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions[J].Journal of the Science of Food and Agriculture,2003,3(13):1380-1388
[64]
Chanarat S,Benjakul S.Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase[J].Food Hydrocolloids,2012,30(2):704-711
[65]
Yuan C,Fukuda Y,Kaneniwa M,Chen S,Cheng Y,Wang X,Konno K.Comparison of gel-forming properties of silver carp (Hypophthalmichthys molitrix) surimi prepared in different seasons[J].Journal of food science,2005,70(5):326-331
Caballero M J,Betancor M,Escrig J C,Montero D,Espinosa de los Monteros A,Castro P,Ginés R,Izquierdo M.Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage[J].Aquaculture,2009,291(3):210-216
