Effect of frozen storage on the gel-forming ability of surimi treated by acid and alkaline solubilization

• Type: Article in International Conference Proceedings Book
• Date: 2008

Authors

Campo Deano, L (Author) Other; Tovar, CA (Author) Other

Conference proceedings International

Title: XVTH INTERNATIONAL CONGRESS ON RHEOLOGY - THE SOCIETY OF RHEOLOGY 80TH ANNUAL MEETING, PTS 1 AND 2

Pages: 1274-1276

15th International Congress on Rheology/80th Annual Meeting of the Society-of-Rheology

Monterey, CA, AUG 03-08, 2008

Indexing

ISI Web of Knowledge

Scopus - 0 Citations

Other information

Authenticus ID: P-008-PHK

DOI: 10.1063/1.2964542

Abstract (EN): Rheological changes during five months of frozen storage of horse mackerel (Trachurus trachurus) surimi elaborated by acid (Type A) and alkali (Type B) treatment, and their ability to form gels were evaluated. Frozen storage provoked a sligthly increase of rigidity and toughness in surimi B due to the loss of water holding capacity. This effect on surimi B disrupts the gel forming ability of muscle proteins, and the resulting gel experiments an increase of viscoelastic moduli, maximum stress and gel strength, showing a more increment in the network firmness after five months of frozen storage, however it is still better gel than that from method A. © 2008 American Institute of Physics.

Language: English

Type (Professor's evaluation): Scientific