High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 127-134

  Moreno, H M ^a   Bargiela, V ^b   Tovar, C A ^b   Cando, D ^a   Borderias, A J ^a   Herranz, B ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Frozen surimi; Hydrostatic high pressure; Physicochemical and rheological properties

Indexed keywords

FISH; GELATION; HIGH PRESSURE EFFECTS; HYDRAULICS; HYDROSTATIC PRESSURE; RHEOLOGY; VISCOELASTICITY;

EFFECT OF HIGH PRESSURE; FROZEN SURIMI; GELATION PROPERTIES; HIGH PRESSURE; HIGH-PRESSURE PROCESSING; HYDROSTATIC HIGH PRESSURES; LOW GRADE; LOW-INTENSITY; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY;

GELS;

PAREXOCOETUS;

EID: 84924169381     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.029     Document Type: Article

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