ShareSodium ascorbate affects surimi gel-forming properties.
Author(s) : LEE H. G., LEE C. M., CHUNG K. H., LAVERY S. A.
Type of article: Article
Summary
Effect of sodium-L-ascorbate on the gel-forming properties of Alaska pollock surimi was studied with respect to optimum level, surimi quality, gel setting, vacuum chopping, freeze-thaw and thermal stabilities, and salt and moisture levels. Sodium-L-ascorbate significantly improved gel cohesiveness and sensory firmness of fiberized products. Its effectiveness was directly related to surimi quality.
Details
- Original title: Sodium ascorbate affects surimi gel-forming properties.
- Record ID : 1993-2710
- Languages: English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
- Publication date: 1992/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Vitamin C; Quality; Colloidal suspension; Surimi; Fish
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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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STRENGTH OF GELS PREPARED FROM WASHED AND UNWAS...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
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Conservation du poisson à basse température (-4...
- Author(s) : BLANCHARD M.
- Date : 1994/07
- Languages : French
- Source: Rev. gén. Froid - vol. 84 - n. 945
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Covalent cross-linking effects on thermo-rheolo...
- Author(s) : LEE H. G., LANIER T. C., HAMANN D. D.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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Chemically induced covalent crosslinks affect t...
- Author(s) : LEE H. G., LANIER T. C., HAMANN D. D.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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