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Rheology of gels of freeze-dried surimi of trout (Cyanoscion nothus) and tilapia (Orochromis nilotica).

[In Spanish. / En espagnol.]

Author(s) : MONTEJANO J. G., MORALES O. G., DIAZ R.

Type of article: Article

Summary

Surimi was prepared from trout and tilapia and each one was divided in two batches. The first one was freeze-dried and the second one frozen. In the freeze-dried surimi, gels were obtained by two heating schedules: 90 deg C/15 min (direct) and 40 deg C/15 min-90 deg C/15 min (setting). Shear stress and shear strain at failure were measured in all gels by a torsion method. Results showed that in the direct process, frozen and freeze-dried surimi gels prepared at the same moisture/protein ratio did not present significative differences in the rheological parameters in tilapia. However, in trout, significantly lower values were observed in shear strain after freeze-drying. In all gels, the lower the moisture/protein ratio values, the higher shear stress and shear strain.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-1230
  • Languages: Spanish
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 2
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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