Qualification and quantification of fish protein in prepared surimi crabstick

Keyphrases

• Egg White 100%
• Surimi 100%
• Fish Protein 100%
• Egg White Protein 66%
• Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) 33%
• Ovalbumin 33%
• Lysozyme 33%
• Actin 33%
• Protein Content 33%
• Total Weight 33%
• Species Identification 33%
• Myosin Heavy Chain (MyHC) 33%
• Protein Bands 33%
• Myosin Light Chain 33%
• Unique Proteins 33%
• Determination Method 33%
• Pacific Whiting 33%
• Alaska Pollock 33%
• Protein Quantification 33%
• Dried Egg White 33%
• Kjeldahl 33%
• Fish Classification 33%
• Protein Addition 33%
• Overlapped Band 33%
• Protein Estimation 33%
• Densitometric Analysis 33%
• Densitometric Scanning 33%
• Low Molecular Weight Proteins 33%

Food Science

• Surimi 100%
• Egg White 100%
• Fish Protein 100%
• Sodium 16%
• Dried Eggs 16%
• Protein Content 16%

Agricultural and Biological Sciences

• Dried Eggs 50%