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Título: | Textural and microstructural changes in frozen stored sardine mince gels |
Autor: | Montero García, Pilar CSIC ORCID ; Martí De Castro, M. A.; Solas, M. Teresa; Gómez Guillén, M. C. CSIC ORCID | Palabras clave: | Frozen storage Texture Sardine mince Microstructure Gels |
Fecha de publicación: | 1997 | Editor: | Institute of Food Technologists | Citación: | Journal of Food Science 62: 838- 842 (1997) | Resumen: | The freezing of sardine mince gels produced slight alterations in texture, microstructure and degree of chemical aggregation of proteins, irrespective of freezing temperature (-18°C or -40°C). The most noticeable changes took place during frozen storage 3 mo, particularly in gels frozen at -18°C which were strongly affected by storage temperature (-12°C or -18°C), unlike those frozen at -40°C. Better gel integrity was found in those frozen at -40°C, where cavities were more numerous, but smaller and more evenly distributed than in gels frozen at -18°C. | URI: | http://hdl.handle.net/10261/102055 | DOI: | 10.1111/j.1365-2621.1997.tb15467.x | Identificadores: | doi: 10.1111/j.1365-2621.1997.tb15467.x issn: 0022-1147 |
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