Pressurized and heat-treated surimi gels as affected by potato starch and egg white: Microstructure and water-holding capacity

LWT

Volumn 38, Issue 1, 2005, Pages 47-57

  Tabilo Munizaga, Gipsy ^a,b   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Alaska pollock; Density; Egg white; High pressure; Microstructure; Pacific whiting; Starch; Surimi

Indexed keywords

FOOD PRODUCTS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; STARCH; WATER;

EGGS; NETWORK STRUCTURE; PRESSURE TREATMENT;

GELS;

MERLANGIUS MERLANGUS; POLLACHIUS VIRENS; SOLANUM TUBEROSUM; THERAGRA CHALCOGRAMMA;

EID: 19544389683     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.04.013     Document Type: Article

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