ShareTextural and microstructural changes in frozen stored sardine mince gels.
Author(s) : MONTERO P., MARTI DE CASTRO M. A., SOLAS M. T., GOMEZ GUILLEN M. C.
Type of article: Article
Summary
The freezing of sardine mince gels produced slight alterations in texture, microstucture and degree of chemical aggregation of proteins, irrespective of freezing temperature (-18 or -40 deg C). The most noticeable changes took place during 3 month frozen storage, particularly in gels frozen at -18 deg C. Better gel integrity was found in those frozen at -40 deg C.
Details
- Original title: Textural and microstructural changes in frozen stored sardine mince gels.
- Record ID : 1998-2998
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
- Publication date: 1997/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Structure; Mince; Deterioration; Texture; Sardine; Fish; Freezing
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- Date : 1987
- Languages : Spanish
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- Author(s) : SCHUBRING R., MIETH G., SCHNEIDER C.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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- Author(s) : KNORR D., REGENSTEIN J. M.
- Date : 1983
- Languages : English
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TEXTURAL PARAMETERS IN COMPRESSION TESTING OF A...
- Author(s) : KNUDSEN L. B., BORRESEN T., NIELSEN J.
- Date : 1987
- Languages : English
- Source: J. Texture Stud. - vol. 18 - n. 3
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Effects of frozen storage on lipid freshness pa...
- Author(s) : VERMA J. K., SRIKAR L. N., SUDHAKARA N. S., SARMA J.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 1
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