EFFECT OF POWDERED CELLULOSE ON THE TEXTURE AND FREEZE-THAW STABILITY OF SURIMI-BASED SHELLFISH ANALOG PRODUCTS.

Type of article: Article

Summary

THE CRYOPROTECTIVE PROPERTY IN SURIMI AND THE TEXTURE-MODIFYING AND FREEZE-THAW STABILIZING PROPERTIES IN MOLDED (SHRIMP-TYPE) AND FIBERIZED (CRAB LEG-TYPE) PRODUCTS OF POWDERED CELLULOSE WERE STUDIED USING INSTRON TESTING AND SENSORY EVALUATION. PARTICLE SIZE, LEVEL AND MANNER OF INCORPORATION OF CELLULOSE WITH VARYING COMBINATIONS OF MODIFIED STARCH OF SORBITOL/SUCROSE WERE THE MAIN PARAMETERS STUDIED. COMPRESSIVE FORCE AND PENETRATION/SHEAR FORCE DECREASED WITH AN INCREASED CONCENTRATION OF CELLULOSE. CELLULOSE SIGNIFICANTLY MODIFIED TEXTURE AT 2% BY REDUCING THE INCREASE IN FIRMNESS AFTER FREEZE-THAW CYCLES.

Details

Original title: EFFECT OF POWDERED CELLULOSE ON THE TEXTURE AND FREEZE-THAW STABILITY OF SURIMI-BASED SHELLFISH ANALOG PRODUCTS.
Record ID : 1991-0715
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 1
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (5)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Thawing; Cellulose; Mince; Texture; Organoleptic property; Surimi; Fish; Freezing-thawing; Freezing