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Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
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2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Dielectric Properties of Frozen Surimi at 915 MHz and 2450 MHz
dielectric properties frozen surimi microwave thawing
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2009/6/17
Dielectric properties of two types of unsalted frozen surimi (SA grade made on shipboard and K grade made in onshore plants) at 2450 MHz and 915 MHz were measured from 30°C to 30°C by the open-ended c...