ShareSummary
Effects of particle size and its distribution of addition of starch on the gelling properties of Alaska pollack frozen surimi were examined. When unmodified starch was added, the breaking strength (F) of gel did not vary with the particle size and its distribution. However, when starch with no water absorption ability was used, F-value increased with increasing starch particle size.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2000-2684
- Languages: Japanese
- Source: J. Tokyo Univ. Fish. - vol. 84 - n. 2
- Publication date: 1997/12/25
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Starch; Food; Colloidal suspension; Surimi; Particle; Freezing; Additive
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- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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- Date : 1994/07
- Languages : French
- Source: Rev. gén. Froid - vol. 84 - n. 945
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- Author(s) : SEGURO K., KUMAZAWA Y., OHTSUKA T., TOIGUCHI S., MOTOKI M.
- Date : 1995/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
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- Author(s) : LEE H. G., LEE C. M., CHUNG K. H., LAVERY S. A.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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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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