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Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
Biodegradable protein films Mechanical properties Blue marlin
2009/5/20
Fish muscle protein films were prepared from blue marlin (Makaira mazara Jordan & Evermann) meat which had been stored at 30°C to intentionally lower the meat quality. In this study, the effects of me...
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
yolk/white ratio flow property droplet size
2010/11/24
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White
fish meat emulsion egg-white flow property coalescence
2010/11/22
Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, an...