Upaya Memperbaiki Mutu Surimi

Referensi :

Couso, I., C. Alvarez, M.T. Solas, C. Barba and M. Tejada. 1998. Morphology of Starch in Surimi Gels. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, Vol. 206, Issue 1, pp. 38 - 43

Jeyasekaran, G. and S.T. Shetty. 1992. Extrusion Technology for Seafood Industries. Seafood Export Journal, Vol. 24, No. 1, pp. 11 - 18

Kim, Y.-Y. and Y.-J. Cho. 1992. Relationship Between Quality of Frozen Surimi and Jelly Strength of Kamaboko. Bulletin of Korean Fisheries Society, Vol. 25, No. 2, pp. 73 - 78

Miura, M., T. Takayanaji and A. Nishimura. 1992. Cryoprotective Effects of Hydrogenated Linear Oligosaccharides on Walleye Pollack-Surimi Proteins During Frozen Storage. Nippon Suisan Gakkaishi, Vol. 58, No. 6, pp. 1163 - 1169

Siang, N.C. and K. Niwa. 1992. Gel Strength Enhancing Effect of Aqueous Extract of Fish Kidney Tissue. Bulletin of The Japanese Society of Scientific Fisheries, vol. 58, no. 4, p. 805

Siba, M. and T. Numakura. 1992. Quality of Heated Gel From Walleye Pollack Surimi by Applying Joule Heat. Bulletin of The Japanese Society of Scientific Fisheries, vol. 58, no. 5, pp. 903 – 907

Xue, Y., X. Liu, L. Zhang, D. Lin, J. Xu and C. Xue. 2011. Effects of Alginate Gel on Rheological Properties of Hair-Tail (Trichiurus lepturus) Surimi. Journal of Ocean University of China, Vol. 10, Issue 2, pp. 191 - 196

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