2,338
Views
16
CrossRef citations to date
0
Altmetric
Original Articles

EFFECTS OF MICROWAVE COOKING ON FISH QUALITY

&
Pages 501-512 | Received 26 Nov 2000, Accepted 17 Feb 2001, Published online: 17 Aug 2006

REFERENCES

  • Hearn , T. L. , Sgoutas , S. A. , Sgoutas , D. S. and Hearn , J. A. 1987 . Stability of Polyunsaturated Fatty Acids after Microwave Cooking of Fish . Journal of Food Science , 52 ( 5 ) : 1430 – 1431 .
  • Deng , J. C. 1981 . Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality . Journal of Food Science , 46 : 62 – 64 .
  • Asghar , A. and Bhatti , A. R. 1987 . Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Siginificance in Muscle Physiology and during Postmortem Aging Events in Carcasses . Advances in Food Research , 31 : 343 – 451 .
  • An , H. , Peters , M. Y. and Seymour , T. A. 1996 . Roles of Endogenous Enzymes in Surimi Gelation . Trends in Food Science and Technology , 7 : 321 – 327 .
  • An , H. , Weerasinghe , V. , Seymour , T. A. and Morrissey , M. T. 1994 . Cathepsin Degradation of Pacific Whiting Surimi Proteins . Journal of Food Science , 59 ( 5 ) : 1013 – 1017 . 1033
  • Boye , S. W. and Lanier , T. C. 1988 . Effects of Heat-stable Alkaline Protease Activity of Atlantic Menhaden (Brevoorti tyrannus) on Surimi Gels . Journal of Food Science , 53 ( 5 ) : 1340 – 1342 . 1398
  • Chang-Lee , M. V. , Pacheo-Aguilar , R. , Crawford , D. L. and Lampila , L. 1989 . Proteolytic Activity of Surimi from Pacific Whitining (Merluccius Productus) and Heat Set-gel Texture . Journal of Food Science , 54 ( 5 ) : 1116 – 1119 . 1124
  • Morrissey , M. T. , Wu , J. W. , Lin , D. and An , H. 1993 . Protease Inhibitor Effects on Tortion Measurements and Autolysis of Pacific Whiting Surimi . Journal of Food Science , 58 : 1050 – 1054 .
  • Yongsawatdigul , J. , Park , J. W. , Kolbe , E. , Abu Dagga , Y. and Morrisssey , M. T. 1995 . Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi . Journal of Food Science , 60 ( 1 ) : 10 – 14 .
  • Buffler , C. 1993 . Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist 6 – 7 . New York : AVI Book . 157–158
  • Decearau , R. V. and Peterson , R. 1986 . Microwave Processing and Engineering 18 – 21 . Chichester : Allis Horwood .
  • 1975 . “ AOAC ” . In Official Methods of Analysis , 12th 15 – 16 . Washington, DC : Assoc. of Official Analytical Chemists .
  • Visessanguan , W. and An , H. 2000 . Effects of Proteolysis and Mechanism of Gel Weakening in Heat-induced Gelation of Fish Myosin . Journal of Agricultural and Food Chemistry , 48 ( 4 ) : 1024 – 1032 .
  • Castrillon , A. M. , Alvarez-Pontes , E. , Arias , M. T.G. and Navarro , P. 1996 . Influence of Frozen Storage and Defrosting on the Chemical and Nutritional Quality of Sardine (Clupea pilchardus) . Journal of the Science of Food and Agriculture , 70 : 29 – 34 .
  • Bertola , N. C. , Bevilacqua , A. E. and Zaritzky , N. E. 1994 . Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle . Journal of Food Processing and Preservation , 18 : 31 – 46 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.