Effect of Pretreatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting

  1. K.-C. Hsu,
  2. C.-L. Jao

Article first published online: 9 FEB 2007

DOI: 10.1111/j.1750-3841.2006.00262.x

Issue

Journal of Food Science

Journal of Food Science

Volume 72, Issue 2, pages E73–E78, March 2007

Additional Information

How to Cite

Hsu, K.-C. and Jao, C.-L. (2007), Effect of Pretreatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting. Journal of Food Science, 72: E73–E78. doi: 10.1111/j.1750-3841.2006.00262.x

Author Information

  1. Author Hsu is with Dept. of Health Diet and Restaurant Management, Chung Shan Medical Univ. No.110, Sec. 1, Chien-Kuo N. Rd., Taichung, Taiwan, ROC. Author Jao is with Dept. of Food Science and Technology, Tung Fang Inst. of Technology, 110 Tung-Fang Rd., Hunei, Kuoshiung 829, Taiwan, ROC. Direct inquiries to author Jao (E-mail: cljao@mail.tf.edu.tw).

Publication History

  1. Issue published online: 12 MAR 2007
  2. Article first published online: 9 FEB 2007
  3. MS 20060422 Submitted 7/31/2006, Accepted 11/21/2006

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

View Full Article (HTML) Get PDF (195K)

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Jacky T.Y. Chan, Dileep A. Omana, Mirko Betti, Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat, Innovative Food Science & Emerging Technologies, 2011, 12, 3, 216

    CrossRef

  2. 2
    FA-JUI TAN, KUNG-MING LAI, KUO-CHIANG HSU, A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE, Journal of Texture Studies, 2010, 41, 2
    Direct Link:
  3. 3
    Fa-Jui Tan, Wei-Ting Dai, Kuo-Chiang Hsu, Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations, Journal of Cereal Science, 2009, 49, 2, 285

    CrossRef

View Full Article (HTML) Get PDF (195K)