Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods

Journal of Food Engineering

Volumn 97, Issue 4, 2010, Pages 457-464

  Campo Deaño, Laura ^a   Tovar, Clara A ^a   Borderías, Javier ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Acid washing; Cryoprotectants; Frozen storage; Isoelectric precipitation; Squid surimi; Suwari gels

Indexed keywords

ACID WASHING; CONSTANT TEMPERATURE; CRYOPROTECTANTS; DIFFERENT EFFECTS; DOSIDICUS GIGAS; FROZEN STORAGE; ISOELECTRIC PRECIPITATION; PROTEIN AGGREGATION; PROTEIN SOLUBILITY; RHEOLOGICAL PROPERTY; SDS-PAGE; SWEEP TESTS; THERMAL GELATION; VISCOELASTIC PROPERTIES;

ACIDS; COAGULATION; ELECTROPHORESIS; GELATION; PROTEINS; RHEOLOGY; SIMULATED ANNEALING; WASHING;

GELS;

CEPHALOPODA; DOSIDICUS GIGAS;

EID: 73249123263     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.11.001     Document Type: Article

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