Shigeo Sato, Wataru Yuge, Keiichi Goto, the late Noboru Kato, Ken-ichi Arai, Journal of The School of Marine Science and Technology, Tokai University, 13(2), 1-9 (2015).
Heat-induced set-gel forming ability of composite surimi made from three species of fish
http://sdb01.scc.u-tokai.ac.jp/laec-s/mst/kiyou/bull/index.html
Fish paste products were prepared using surimi complex of three kinds of fish species, and those of rheological characteristics were investigated. The breaking strain (bs) value of the set-gel of H1 surimi was higher than that those of H2 and H3 surimi.
