EFFECT OF CHEMICAL AND TECHNOLOGICAL FACTORS ON THE TEXTURE OF COD FLESH GELS.

INFLUENCE DE FACTEURS CHIMIQUES ET TECHNOLOGIQUES SUR LA TEXTURE DE GELS DE PULPE DE CABILLAUD.

Author(s) : CARDINAL M., DUMAY E., CHEFTEL J. C.

Type of article: Article

Summary

HOMOGENEOUS ELASTIC PROTEIN GELS WERE PREPARED FROM FRESH COD MUSCLE, AFTER THE CONVENTIONAL JAPANESE MANUFACTURING PROCEDURE. A FILLET IS CUT, WASHED, DRIED, GROUND IN PRESENCE OF SODIUM CHLORIDE AND STARCH, MOULDED AND HEATED IN STEAM AT 373 K (100 DEGC) FOR 30 MIN. GELS PREPARED WITH POUT, SAITHE AND MACKEREL HAVE A TEXTURE SIMILAR TO THAT OF COD GELS. 20 DAY STORAGE OF COD MUSCLE AT 268 OR 253 K (-5 OR -20 DEG C) RESULTS IN THE FORMATION OF A GRANULAR GEL. FOR 76 TO 82% WATER CONTENTS, FIRMNESS IS INVERSELY PROPORTIONAL TO WATER CONTENT, BUT THE ELASTIC STRUCTURE IS LITTLE AFFECTED. THE INCORPORATION OF BOTH SODIUM CHLORIDE AND POTATO STARCH IS REQUIRED FOR MAKING THE GEL ELASTIC.

Details

Original title: INFLUENCE DE FACTEURS CHIMIQUES ET TECHNOLOGIQUES SUR LA TEXTURE DE GELS DE PULPE DE CABILLAUD.
Record ID : 1986-1524
Languages: French
Source: Ind. aliment. agric. - vol. 102 - n. 12
Publication date: 1985/12
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Mince; Mackerel; Texture; Organoleptic property; Colloidal suspension; Surimi; Seafood; Fish; Cod; Pollack; Fillet; Freezing