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dc.contributor.authorCampo-Deaño, L.-
dc.contributor.authorTovar, C. A.-
dc.contributor.authorBorderías, A. Javier-
dc.contributor.authorFernández Martín, Fernando-
dc.identifierdoi: 10.1016/j.jfoodeng.2011.05.037-
dc.identifierissn: 0260-8774-
dc.identifier.citationJournal of Food Engineering 107: 107- 116 (2011)-
dc.description.abstractDifferential 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.-
dc.description.sponsorshipThis work has been supported by Spanish Ministerio de Ciencia y Tecnología under project AGL-04892-C03-03ALI.-
dc.titleGelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties-
dc.description.versionPeer Reviewed-
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