Effects of cations on the gelling characteristics of fish mince with added nonionic and ionic gums

Food Hydrocolloids

Volumn 16, Issue 4, 2002, Pages 363-373

  Perez Mateos M ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Carboxymethylcellulose; Cation; Factor analysis; Fish mince; Gelling properties; Guar; Locust bean; Response surface methodology; Xanthan

Indexed keywords

CALCIUM; FACTOR ANALYSIS; FISH; GELATION; GELS; MULTIVARIANT ANALYSIS; POTASSIUM COMPOUNDS; PRINCIPAL COMPONENT ANALYSIS; SODIUM CHLORIDE; SURFACE PROPERTIES; XANTHAN GUM;

CARBOXYMETHYL CELLULOSE; FACTORS ANALYSIS; FISH MINCE; GELLING CHARACTERISTICS; GELLING PROPERTIES; GUAR; LOCUST BEAN; NONIONIC; RESPONSE-SURFACE METHODOLOGY; XANTHAN;

POSITIVE IONS;

CALCIUM; CALCIUM CHLORIDE; CARBOXYMETHYLCELLULOSE; GUAR GUM; POTASSIUM CHLORIDE; SODIUM CHLORIDE; XANTHAN;

ADHESION; ARTICLE; FACTORIAL ANALYSIS; FISH; FOOD ANALYSIS; FOOD COMPOSITION; GEL; HYDROCOLLOID; MUSCLE;

CYAMOPSIS TETRAGONOLOBA; MERLANGIUS MERLANGUS; MICROMESISTIUS POUTASSOU; PHASEOLUS (ANGIOSPERM);

EID: 0036092267     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00109-6     Document Type: Article

References (22)

1. Influence of pectin on the stability of casein solutions studied in dependence of varying pH and salt concentration
2. A rapid method of total lipid extraction and purification
3. Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels
4. Interactions in protein/polysaccharide/calcium gels
5. Addition of hydrocolloids and nonprotein to sardine (Sardina pilchardus) mince gels
6. Rheological properties of gels made from high and low-quality sardine (Sardina pilchardus) mince with added nonmuscle
7. On the nature of the interaction between some anionic polysaccharides and proteins
8. Viscoelastic properties of xanthan gels interacting with cations
9. Effects of sodium chloride and calcium chloride on the interaction between gellan gum and konjac glucomannan
10. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
11. Setting and sort of ion
12. Kamaboko gel-strengthening effect of polyuronides and other polysaccharides
13. Contribution of hydrocolloids to gelling properties of blue whiting muscle
14. Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature
15. Rheological characterisation of gels
16. Thickening agents effects on sodium binding and other taste qualities of soup systems
17. Effect of salt on interactions of starch with guar gum
18. Modelling the gelling behaviour of linseed polysaccharide: Effect of salts and pH
19. Gelling properties of gellan solutions containing monovalent and divalent cations
20. Effects of monovalent cations cross-linking of myosin in suwari gels from walleye pollack