Go to menu
Go to content
Go to footer

Effect of kappa-carrageenan and NaCl on thermal properties of frozen surimi prepared from Adriatic pilchard.

Author(s) : KOVACEVIC D., KURTANJEK Z.

Type of article: Article

Summary

Samples of surimi were prepared under laboratory conditions from Adriatic pilchard (Sardina pilchardus). Water content in surimi was 81.5% before mixing with NaCl and kappa-carrageenan, which were added. Thermal properties were determined by differential thermal analysis (DTA), gravimetric method and line-heat source technique, respectively. For determination of relative apparent specific enthalpy the mathematical model of enthalpy based on orthogonal collocation approximation of DTA was applied.

Details

Original title: Effect of kappa-carrageenan and NaCl on thermal properties of frozen surimi prepared from Adriatic pilchard.
Record ID : 2002-2516
Languages: English
Source: Acta Aliment. - vol. 30 - n. 4
Publication date: 2001/12
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Thermal property; Surimi; Frozen food; Additive