Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)
- Author
- URESTI, Rocio M1 ; TELLEZ-LUIS, Simon J1 ; RAMIREZ, José A1 ; VAZQUEZ, Manuel1 2
[1] Department of Fond Science and Technology, U.A.M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal, 1015, Reynosa, Tamaulipas 88700, Mexico
[2] Área lie Tecnología de los Alimentos, Departamento Química Analítica, Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus de Lugo, Lugo 27002, Spain - Source
Food chemistry. 2004, Vol 86, Num 2, pp 257-262, 6 p ; ref : 13 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fish Restructured Salt Texture Transglutaminase
- Keyword (fr)
- Argent Carpe Déchet Hypophthalmichthys molitrix Poisson salé Produit à base de poisson Protéine lait Sel Texture Utilisation Pisces Vertebrata
- Keyword (en)
- Silver Carp Wastes Hypophthalmichthys molitrix Salted fish Fish product Milk protein Salt Texture Use Pisces Vertebrata
- Keyword (es)
- Plata Carpa Desperdicio Hypophthalmichthys molitrix Pescado salado Producto a base de pescado Proteína leche Sal Textura Uso Pisces Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A05 Pollution and sludges
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries Pollution
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15543492
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2003.09.033 
https://dx.doi.org/10.1016/j.foodchem.2003.09.033
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