Surimi and Fish Protein Isolate

Jae W. Park

doi:10.1002/9781118229491.ch10

Surimi and Fish Protein Isolate

Jae W. Park

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	The Seafood Industry
Subtitle of host publication	Species, Products, Processing, and Safety: Second Edition
Publisher	Wiley-Blackwell
Pages	118-127
Number of pages	10
ISBN (Print)	9780813802589
DOIs	https://doi.org/10.1002/9781118229491.ch10
Publication status	Published - 2012 Feb 20

Keywords

Alkali-extracted FPI, gelling properties
FPI
FPI, superior gelling properties
Freezing, metal detection, frozen storage
Surimi and fish protein isolate use
Surimi gel preparation, measurement
Surimi manufacture
Surimi quality, and factors
Surimi, and fish protein isolates

ASJC Scopus subject areas

General Biochemistry,Genetics and Molecular Biology
General Agricultural and Biological Sciences

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10.1002/9781118229491.ch10

Cite this

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title = "Surimi and Fish Protein Isolate",

keywords = "Alkali-extracted FPI, gelling properties, FPI, FPI, superior gelling properties, Freezing, metal detection, frozen storage, Surimi and fish protein isolate use, Surimi gel preparation, measurement, Surimi manufacture, Surimi quality, and factors, Surimi, and fish protein isolates",

author = "Park, {Jae W.}",

year = "2012",

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day = "20",

doi = "10.1002/9781118229491.ch10",

language = "English",

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T1 - Surimi and Fish Protein Isolate

AU - Park, Jae W.

PY - 2012/2/20

Y1 - 2012/2/20

KW - Alkali-extracted FPI, gelling properties

KW - FPI

KW - FPI, superior gelling properties

KW - Freezing, metal detection, frozen storage

KW - Surimi and fish protein isolate use

KW - Surimi gel preparation, measurement

KW - Surimi manufacture

KW - Surimi quality, and factors

KW - Surimi, and fish protein isolates

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M3 - Chapter

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SN - 9780813802589

SP - 118

EP - 127

BT - The Seafood Industry

PB - Wiley-Blackwell

ER -

Surimi and Fish Protein Isolate

Keywords

ASJC Scopus subject areas

Access to Document

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