ShareTemperature-tolerant fish protein gels using konjac flour.
Author(s) : PARK J. W.
Type of article: Article
Summary
Effects of konjac flour concentration (0-5%) on firmness, cohesiveness, colour and shearing resistance of surimi gels of Pacific cod and Pacific whiting at 5, 25, 55 and 75 deg C. Adding 5% konjac flour raised shearing resistance. The gels containing 4% konjac flour were the most thermotolerant. Mixing in konjac flour raised the resistance of the gels to freezing-thawing.
Details
- Original title: Temperature-tolerant fish protein gels using konjac flour.
- Record ID : 1997-3435
- Languages: English
- Source: J. Muscle Foods - vol. 7 - n. 2
- Publication date: 1996
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mechanical property; Treatment; Organoleptic property; Surimi; Fish; Cod; Whiting; Additive
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FISH GELS FROM UNWASHED MINCES OF COD (GADUS MO...
- Author(s) : HASTING R. J., KEAY J. N., TAVENDALE M. H.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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CONSUMER ACCEPTABILITY OF COD AND WHITING AFTER...
- Author(s) : BENNETT R., HAMILTON M.
- Date : 1986/06
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 3
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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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EFFECT OF CALCIUM CHLORIDE IN FROZEN SURIMI FRO...
- Author(s) : SAEKI H.
- Date : 1988
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 2
View record
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IMPROVING THE KEEPING QUALITY OF FROZEN POLLOCK...
- Author(s) : DASSOW J.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 2
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