Interactions of κ-carrageenan plus other hydrocolloids in fish myosystem gels

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 838-843

  Perez Mateos M ^a   Hurtado, J L ^a   Montero, P ^a   Fernandez Martin F ^b  

^a Departamento de Ciencia y Tecnología de Carnes y Pescados   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Blue whiting gels; DSC; Functional properties; Hydrocolloid blends; Structure

Indexed keywords

EID: 0034848018     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15183.x     Document Type: Article

References (18)

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2. Carrageenan effects on thermal stability of meat proteins
3. Effect of pressure/heat combinations on blue whiting (Micromesistius poutassou) washed mince: Thermal and mechanical properties
4. Preactivated iota-carrageenan and its rheological effects in composite surimi gel
5. Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels. Effect of salt concentration
6. Improvement of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients
7. Effect of locust bean gum and konjac glucomannan on the conformation and rheology of agarose and κ-carrageenan
8. A microchemical reaction resulting in the staining of polysaccharide structures in fixed tissue preparations
9. Texture and freeze-thaw stability of surimi gel in relation to ingredients and formulation
10. Ingredient and formulation technology for surimi-based products
11. Histoquímica
12. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
13. Effect of κ-carrageenan/locust bean gum mixture on bind and cooking loss in high mannuronate alginate restructured beef
14. Contribution of hydrocolloids to gelling properties of blue whiting muscle
15. Properties of algin/calcium and salt/phosphate structured beef rolls with added gums
16. Functional properties of protein-polysaccharide mixtures
17. Eating quality of low-fat beef burgers containing fat-replacing functional blends
18. Synergistic interaction of xanthan gum with glucomannans and galactomannans