ShareSummary
A MIXTURE OF FISH PASTE AND UREA WAS HEATED UP TO DISSOLUTION. THE SOLUTION WAS DIALYSED, THEN COOLED AND FROZEN TO 253 K (-20 DEG C). STUDY OF THE PROPERTIES (ELASTICITY) OF THE GELS FORMED BY IMMERSION OF THIS MIXTURE IN VARIOUS SALTS AND BUFFER SOLUTIONS. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 18, 169587.
Details
- Original title: NEW GELLING PROPERTIES OF ALASKA POLLACK FROZEN MINCE INDUCED BY UREA.
- Record ID : 1983-1036
- Languages: English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 5
- Publication date: 1982
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Texture; Colloidal suspension; Frozen food; Fish; Pollack; Freezing
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INFLUENCE DE FACTEURS CHIMIQUES ET TECHNOLOGIQU...
- Author(s) : CARDINAL M., DUMAY E., CHEFTEL J. C.
- Date : 1985/12
- Languages : French
- Source: Ind. aliment. agric. - vol. 102 - n. 12
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Effect of frozen storage on the gel-forming pro...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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CARACTERISTIQUES DU SURIMI DE SARDINE EN FONCTI...
- Author(s) : LEINOT A., CHEFTEL J. C.
- Date : 1991/03
- Languages : French
- Source: Rev. gén. Froid - vol. 81 - n. 2
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Quality changes during cold storage of high nut...
- Author(s) : SAEKI H., et al.
- Date : 1991
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 8
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Rheology of gels of freeze-dried surimi of trou...
- Author(s) : MONTEJANO J. G., MORALES O. G., DIAZ R.
- Date : 1994/04
- Languages : Spanish
- Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 2
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