References

• Association of Official Analytical Chemist . 2000 . Official methods of analysis , (17th ed. , Gaithersburg , , MD : Association of Official Analytical Chemist .
   Google Scholar
• Benjakul , S. and Bauer , F. 2000 . Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles . Journal of the Science of Food and Agriculture , 80 : 1143 – 1150 . doi: 10.1002/1097-0010(200006)80:8<1143::AID-JSFA61 0>3.0.CO;2-C
   Web of Science ®Google Scholar
• Benjakul , S. , Seymour , T.A. and Morrissey , M.T. 1997 . Physicochemical changes in pacific whiting muscle proteins during ice storage . Journal of Food Science , 62 : 729 – 733 . doi: 10.1111/j. 1365-2621.1997.tb15445.x
   Web of Science ®Google Scholar
• Benjakul , S. , Visessanguan , W. , Thongkaew , C. and Tanaka , M. 2005 . Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand . Food Hydrocolloid , 19 : 197 – 207 . doi: 10.1016/j.food hyd.2004.05.004
   Web of Science ®Google Scholar
• Carvajal , P.A. , MacDonald , G.A. and Lanier , T.C. 1999 . Cryostabilization mechanism of fish muscle proteins by maltodextrins . Journal of Cryobiology , 38 : 16 – 26 . doi:10.1006/Cryo.1998.2142
   PubMed Web of Science ®Google Scholar
• Chaijan , M. , Benjakul , S. , Visessanguan , W. and Fautsman , C. 2006 . Physichochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by convetional method and alkaline solubilisation process . European Food Research Technology , 222 : 58 – 63 . doi: 10.1007/s00217-005-0091-1
   Web of Science ®Google Scholar
• Guenneugues , P. and Morrisey , M.T. 2005 . “ Surimi resources ” . In Surimi and Surimi Seafood , (2nd ed. , Edited by: Park , J.W. 3 – 32 . Boca Raton, FL : Taylor and Francis Group .
   Google Scholar
• Herrera , J.R. and Mackie , I.M. 2004 . Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Onchorhynchus mykiss) by some sugars and polyols . Food Chemistry , 84 : 91 – 97 . doi: 10.1016/S0308-8146(03)00178-X
   Web of Science ®Google Scholar
• Jafarpour , A. and Gorczyca , E.M. 2008 . Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio) . Journal of Food Science , 73 : E415 – E424 . doi: 10.1111/j.1750-3841.2008.00937.x
   PubMed Web of Science ®Google Scholar
• Laemmli , U.K. 1970 . Cleavage of structural proteins during the assembly of the head of bacteriophage T4 680 – 685 . doi: 10.1038/227680a0
   Google Scholar
• Lanier , T.C. , Carvajal , P. and Yongsawatdigul , J. 2005 . “ Surimi gelation chemistry ” . In Surimi and surimi seafood , (2nd ed. , Edited by: Park , J.W. 33 – 106 . Boca Raton, FL : Taylor and Francis Group .
   Google Scholar
• MacDonald , G.A. and Lanier , T.C. 1991 . Carbohydrates as cryoprotectants for meats and surimi . Food Technology , 45 : 152 – 154 . doi: 10.1111/j.1365-2621.1994.tb06907.x
   Web of Science ®Google Scholar
• Nasab , M.M. , Alli , I. , Ismail , A.A. and Ngadi , M.O. 2005 . Protein structural changes during preparation and storage of surimi . Journal of Food Science , 70 : 448 – 453 . doi: 10.1111/j.1365-2621.2005.tb11467.x
   Web of Science ®Google Scholar
• Niwa , E. 1992 . “ Chemistry of surimi gelation ” . In Surimi technology , Edited by: Lanier , T.C. and Lee , C.M. 389 – 427 . New York : Marcel Dekker, Inc .
   Google Scholar
• Okada , M. 1992 . “ History of surimi technology in Japan ” . In Surimi technology , Edited by: Lanier , T.C. and Lee , C.M. 3 – 21 . New York : Marcel Dekker Inc .
   Google Scholar
• Pan , J. , Shen , H. and Luo , Y. 2010 . Cryoprotective effects of trehalose on grass carp (Ctenopharyngodon idellus) surimi during frozen storage . Journal of Food Processing Preservation , 34 : 715 – 727 . doi: 10.1111/j.1745-4549.2009.00388.x
   Web of Science ®Google Scholar
• Park , J.W. and Lin , T.M.J. 2005 . “ Surimi: manufacturing and evaluation ” . In Surimi and Surimi Seafood , (2nd ed. , Edited by: Park , J.W. 33 – 106 . Boca Raton, FL : Taylor and Francis Group .
   Google Scholar
• Rawdkuen , S. and Benjakul , S. 2008 . Whey protein concentrate: autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish . Food Chemistry , 106 : 1077 – 1084 . doi: 10.1016/j.foodchem.2007.07.028
   Web of Science ®Google Scholar
• Sultanbawa , Y. and Li-Chan , E.C.Y. 1998 . Cryoprotective effects sugar and polyol blends in ling cod surimi during frozen storage . Food Research International , 31 : 87 – 98 . doi: 10.1016/S0963-99 69(98)00063-5
   Web of Science ®Google Scholar
• Sultanbawa , Y. and Li-Chan , E.C.Y. 2001 . Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants . Journal Of Agricultural And Food Chemistry , 49 : 4716 – 4725 . doi: 10.1021/jf001281x
   PubMed Web of Science ®Google Scholar
• Sych , J. , Lacroix , C. , Adambounou , L.T. and Castaigne , F. 1990 . Cryoprotective effects of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage . Journal of Food Science , 55 : 356 – 360 . doi: 10.1111/j.1365-2621.1990.tb06762.x
   Web of Science ®Google Scholar
• Wang , B. , Xiong , Y.L. and Srinivasan , S. 1997 . Chemical stability of antioxidant-washed beef heart surimi during frozen storage . Journal of Food Science , 62 : 939 – 945 . 991. doi: 10.1111/j.1365-2621.1997.tb15011.x
   Web of Science ®Google Scholar
• Yoon , K.S. and Lee , C.M. 1990 . Cryoprotective effects in surimi and surimi/minced-based extruded products . Journal of Food Science , 55 : 1210 – 1216 . doi: 10.1111/j.1365-2621.1990.tb03900.x
   Web of Science ®Google Scholar
• Zhou , A. , Benjakul , S. , Pan , K. , Gong , J. and Liu , X. 2006 . Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage . Food Chemistry , 96 : 96 – 103 . doi: 10.1016/j.foodchem.2005.02.013
   Web of Science ®Google Scholar
• Zhou , A. , Gong , C. , Cao , H. , Guo , W. , Liu , X. and Chen , Y. 2010 . Study on cryoprotective effects of some new cryoprotectants on darce surimi during frozen storage . Science and Technology of Food Industry , : 2010 – 2011 . Retrieved from http://en.cnki.com.cn/Article_en/CJFDTOTAL-SPKJ201011088.htm. doi: CNKI: SUN:SPKJ.0.2010-11-088
   Google Scholar