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Título: | Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, ι-carrageenan and egg white |
Autor: | Gómez Guillén, M. C. CSIC ORCID; Solas, M. Teresa; Borderías, A. Javier CSIC ORCID ; Montero García, Pilar CSIC ORCID | Fecha de publicación: | 1996 | Editor: | Springer Nature | Citación: | Zeitschrift fur Lebensmittel -Untersuchung und -Forschung 202: 221- 227 (1996) | Resumen: | This paper seeks to compare the ultrastructure of gels made from frozen muscle of giant squid (Dosidicus gigas) at various temperatures with a number of different rheological parameters, with reference to a variety of added ingredients (non-muscle proteins and hydrocolloids) and to NaCl concentration. Interesting data on gel rheological properties were found where formulae contained ι-carrageenan, starch and egg white, with a low salt concentration (1.5%). This seems to be because carrageenan forms an independent network which supports the principal structure formed by the fish protein; starch is incorporated into the network and retains water; and egg white forms a supplementary network which helps to improve rheological properties. © Springer-Verlag 1996. | URI: | http://hdl.handle.net/10261/88975 | Identificadores: | issn: 0044-3026 |
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