ShareChemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels.
Author(s) : LEE H. G., LANIER T. C., HAMANN D. D.
Type of article: Article
Summary
Effects of inducing covalent crosslinks in surimi gels by adding potassium bromate or 1-ethyl-3 (3-dimethylamino propyl) carbodiimide (EDC) were investigated. Thermorheological properties compared to a control (no additive) were determined by torsion, dynamic (small strain) and stress relaxation testing. Profiles of gels with increased covalent cross-linking induced by potassium bromate or EDC showed increased rubber-elastic behaviour.
Details
- Original title: Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels.
- Record ID : 1998-1101
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
- Publication date: 1997/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Mechanical property; Rheology; Protein; Colloidal suspension; Surimi; Chemical property; Fish
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Covalent cross-linking effects on thermo-rheolo...
- Author(s) : LEE H. G., LANIER T. C., HAMANN D. D.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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Effects of storage temperature on changes in th...
- Author(s) : SHOJI T., SAEKI H., WAKAMEDA A., NAKAMURA M., NONAKA M.
- Date : 1992
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 2
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Salmon mince from different raw materials, func...
- Author(s) : HANSEN G. T., SORENSEN N. K., NYVOLD T. E.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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Rheology of gels of freeze-dried surimi of trou...
- Author(s) : MONTEJANO J. G., MORALES O. G., DIAZ R.
- Date : 1994/04
- Languages : Spanish
- Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 2
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Effect of frozen storage on the gel-forming pro...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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