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Textural and microstructural changes in frozen stored sardine mince gels

AuthorsMontero García, Pilar ; Martí De Castro, M. A.; Solas, M. Teresa; Gómez Guillén, M. C.
KeywordsFrozen storage
Sardine mince
Issue Date1997
PublisherInstitute of Food Technologists
CitationJournal of Food Science 62: 838- 842 (1997)
AbstractThe 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.
Identifiersdoi: 10.1111/j.1365-2621.1997.tb15467.x
issn: 0022-1147
Appears in Collections:(IF) Artículos
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