2024-03-29T04:38:51Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/820962021-04-30T11:32:55Zcom_10261_70com_10261_2col_10261_323
DIGITAL.CSIC
author
Campo-Deaño, L.
author
Tovar, C. A.
author
Borderías, A. Javier
author
Fernández Martín, Fernando
2013-09-16T11:05:17Z
2013-09-16T11:05:17Z
2011
Journal of Food Engineering 107: 107- 116 (2011)
http://hdl.handle.net/10261/82096
10.1016/j.jfoodeng.2011.05.037
Differential scanning calorimetry (DSC) was used to follow the thermal denaturation of two differently processed surimis from giant squid (Dosidicus gigas), A (isoelectric precipitation) and B (acid washing). Both surimis were added with several cryoprotectants (sucrose, sorbitol and trehalose), and kept in frozen storage at -15 °C for 6 months. DSC profiles and transition enthalpies showed that protein quality was better in B than in A surimis whether fresh or frozen. It was also demonstrated that the sucrose-plus-sorbitol mixture and trehalose were the most efficient for preserving B and A type formulations respectively after frozen storage. Mechanical (puncture), small amplitude oscillatory (SAOS) and dynamic-mechanical thermoanalyses were performed on both gels from A and B series surimis throughout frozen storage. Gels from surimi A (GA) were considerably brittler than gels from surimi B (GB) and presented significantly lower strain amplitudes. Several correlations among different experimental data have been developed. © 2011 Elsevier Ltd. All rights reserved.
eng
closedAccess
Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties
artículo
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URL
https://digital.csic.es/bitstream/10261/82096/1/accesoRestringido.pdf
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accesoRestringido.pdf
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https://digital.csic.es/bitstream/10261/82096/5/accesoRestringido.pdf.txt
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accesoRestringido.pdf.txt