Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 492-499

  Fukushima, Hideto ^a   Okazaki, Emiko ^b   Fukuda, Yutaka ^b   Watabe, Shugo ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

Author keywords

Electrophoresis; Fish meat paste; Interval thixotropy analysis; Storage modulus; Temperature sweep analysis; Thermal gel shaping; Viscoelasticity

Indexed keywords

ELECTROPHORESIS; GELS; MEATS; RHEOLOGY; THERMAL EFFECTS; VISCOELASTICITY;

FISH MEAT PASTE; INTERVAL THIXOTROPY ANALYSIS; STORAGE MODULUS; TEMPERATURE SWEEP ANALYSIS; THERMAL GEL SHAPING;

FOOD PROCESSING;

GENYONEMUS LINEATUS; NEMIPTERIDAE; POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 33846872789     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.11.029     Document Type: Article

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