Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 233-240

  Solo de Zaldivar B ^a   Herranz, B ^a   Borderias A J ^a   Tovar, C A ^b  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Frozen storage; Glucomannan gels; Restructured seafood products

Indexed keywords

FISH; FOOD STORAGE; FREEZING; OILS AND FATS; PROTEINS; SODIUM CHLORIDE;

CONTROL GELS; COOKING LOSS; FISH OIL; FISH PROTOTYPES; FROZEN STORAGE; GLUCOMANNAN; GLUCOMANNAN GELS; RESTRUCTURED SEAFOOD PRODUCT; SEAFOOD PRODUCTS; WATER BINDING CAPACITY;

GELS;

EID: 84899840196     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.019     Document Type: Article

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