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Título

Rheological properties of gels made from high- and low-quality sardine (Sardina pilchardus) mince with added nonmuscle proteins

Autor Gómez Guillén, M. C. ; Borderías, A. Javier ; Montero García, Pilar
Palabras clave Gelation
Rheological properties
Expressible moisture
Sardine mince
Fecha de publicación 1996
EditorAmerican Chemical Society
Citación Journal of Agricultural and Food Chemistry 44: 746- 750 (1996)
ResumenThe effect of added nonmuscle proteins on minced sardine gels is highly dependent on mince quality. In high functional quality mince, any protein addition interfered with gelation of muscle proteins. In low-quality mince, however, egg white or soy protein considerably improved gel strength. Casein reduced all of the rheological parameters studied. Regarding salt concentration, high-quality mince did not gel with low salt (1.5%), whereas low-quality mince gelled with both 1.5% and 2.5% salt concentrations. Gels made with 1.5% NaCl exhibited lower gel strength, elasticity, and cohesiveness than gels with the higher salt concentration.
URI http://hdl.handle.net/10261/101718
DOI10.1021/jf950338q
Identificadoresdoi: 10.1021/jf950338q
issn: 0021-8561
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