Emulsifying Activity of Proteins from Waste Liquid in Sardine Surimi Processing

• KAWAI Yuji

  Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

• OHNO Rie

  Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

• WAKAMEDA Atsushi

  Processed Food Department, Maruha Corporation

• INOUE Norio

  Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

• SHINANO Haruo

  Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

Journal

• Fisheries Science

  Fisheries Science 61 (6), 1041-1042, 1995-12-01

Keywords

• sardine
• emulsifying activity
• parvalbumin
• sarcoplasmic protein
• waste liquid
• surimi

Details

• CRID: 1573387449048127488
• NII Article ID: 10004864526
• NII Book ID: AA10993718
• ISSN: 09199268
• Text Lang: en
• Data Source:
  • CiNii Articles