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Effect of egg white on the gelation of acetic acid-induced gel prepared from Alaska pollack surimi

Abstract:

The effect of egg white on the gelation of acetic acid-induced gel was studied. Setting gel, which was made of sol prepared by grinding frozen surimi with sodium chloride and set at 15°C for 24 h, was degraded by endogenous protease of Alaska pollack surimi when soaked in the acetic acid solution. However, addition of egg white and/or protease inhibitor (PI) led to acetic acid-induced gel. The breaking strength of acetic acid-induced gel with both egg white and PI was significantly stronger t...

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Publication status:
Published

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Publisher copy:
10.2331/suisan.77.230

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Journal:
NIPPON SUISAN GAKKAISHI
Volume:
77
Issue:
2
Pages:
230-236
Publication date:
2011-03-01
DOI:
EISSN:
1349-998X
ISSN:
0021-5392
Source identifiers:
311755
Language:
Japanese
Pubs id:
pubs:311755
UUID:
uuid:1aaf4c27-2a29-4053-905a-2e8e393dcdcd
Local pid:
pubs:311755
Deposit date:
2012-12-19

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