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Pacific whiting surimi was examined to develop optimum conditions for slowly heated surimi seafood like fish balls. Breaking force and penetration distance increased significantly (p < 0.05) with the addition of egg white (EW), calcium lactate and microbial transglutaminase (MTG). Setting effects on textural properties were significantly (p < 0.05) affected by MTG addition. Even without MTG...
Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature...
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