ShareCOMPARATIVE STUDIES ON THE PHYSICAL PARAMETERS OF KAMABOKOS TREATED WITH THE LOW TEMPERATURE SETTING AND HIGH TEMPERATURE SETTING.
Author(s) : NIWA E., NOWSAD A. A., KANOH S.
Type of article: Article
Summary
TWO TYPES OF KAMABOKO WERE OBTAINED BY INCUBATION OF FROZEN SURIMI FOR 24 TO 72 H AT 273-303 K (0-30 DEG C) OR FOR 30 TO 90 MIN AT 293-313 K (20-40 DEG C) BEFORE REHEATING AT 353 K (80 DEG C). THE RHEOLOGICAL PROPERTIES AND WATER LOSS WERE MEASURED AND IT WAS DEMONSTRATED THAT SETTING AT LOW TEMPERATURE DOES NOT ALWAYS PRODUCE A HIGHER QUALITY PRODUCT. (Bibliogr. int. CDIUPA, FR., 91-271054.
Details
- Original title: COMPARATIVE STUDIES ON THE PHYSICAL PARAMETERS OF KAMABOKOS TREATED WITH THE LOW TEMPERATURE SETTING AND HIGH TEMPERATURE SETTING.
- Record ID : 1992-0264
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 1
- Publication date: 1991
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