Changes in the Gelation Mechanism and the Rheological Behavior of Surimi on the Different Heating Methods

Choi, Won-Seok; Lee, Cherl-Ho

doi:10.13050/foodengprog.1998.2.2.108

Food Eng. Prog. 1998; 2(2):108-116

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.108

Article

가열방법에 따른 고기풀 젤의 형성기작과 물성학적 행동변화

최원석¹, 이철호¹^,^*

Changes in the Gelation Mechanism and the Rheological Behavior of Surimi on the Different Heating Methods

Won-Seok Choi¹, Cherl-Ho Lee¹^,^*

Author Information & Copyright ▼

¹고려대학교 생명홍학원 식줌가콩핵심기술센터

¹Center for Adsanced Food Science and Techology (CAFST) Graduated School of Biotechnology, Korea University

^*Corresponding author: Lee, Cherl-Ho, Center for Advanced Food Science and Technology (CAFST) Graduated School of Biotechology, Korea University Seoul 136-701, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1998