ShareGelifying ability of frozen surimi made from Pacific cod containing carbohydrates and carboxyl acid salt.
[In Japanese. / En japonais.]
Author(s) : YAMAMOTO Y., NANBU S., ARAI K. I.
Type of article: Article
Summary
This new type of surimi is prepared from cod, 5% sorbitol, 4% sucrose, 0.05% calcium citrate, 0.05% calcium lactate, 0.1% sodium bicarbonate and 0.3% sodium polyphosphate. The quality of frozen surimi is improved by the addition of additives such as carboxyl acid salt.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1993-3404
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 4
- Publication date: 1992
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Surimi; Sucrose; Fish; Cod; Freezing; Additive; Inorganic compound
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- Author(s) : SYCH J.
- Date : 1991/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
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CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT A...
- Author(s) : SYCH J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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POSSIBLE EFFECT OF LIPID OXIDATION INDUCED BY I...
- Author(s) : KOLODZIEJSKA I., SIKORSKI Z. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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Cryoprotective effects of hydrogenated linear o...
- Author(s) : MIURA M., TAKAYANAGI T., NISHIMURA A.
- Date : 1992
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 6
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MODIFICATION OF GEL STRENGTH DURING STORAGE OF ...
- Author(s) : ALVAREZ C.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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