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Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel

AutorPérez Mateos, Miriam ; Montero García, Pilar
Palabras claveBlue whiting
High pressure
Heating
Gelling
Fecha de publicación2000
EditorSpringer
CitaciónEuropean Food Research and Technology 211: 79- 85 (2000)
ResumenFactorial analyses were performed to determine the effect of high-pressure treatment on the characteristics of blue whiting mince of good gel-forming quality. Pressure, time and temperature independently influenced gel characteristics. Temperature had the greatest influence of the three. High-pressure gels were generally distinguished by lower adhesiveness, higher water-holding capacity and less yellowness than heat-induced gels. The combination of pressure and temperature produced more elastic gels, whereas gels made under high pressure at chilling temperatures were much harder, more deformable and more cohesive. There was no correlation between elasticity and deformability. © Springer-Verlag 2000.
URIhttp://hdl.handle.net/10261/101474
DOI10.1007/s0021799
Identificadoresdoi: 10.1007/s0021799
issn: 1438-2377
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