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dc.contributor.authorHerranz, Beatriz-
dc.contributor.authorSólo de Zaldívar, M. Beatriz-
dc.contributor.authorBorderías, A. Javier-
dc.date.accessioned2013-10-16T07:59:53Z-
dc.date.available2013-10-16T07:59:53Z-
dc.date.issued2013-
dc.identifier.citationJournal of Aquatic Food Product Technology 22 (2) 201-208 (2013)es_ES
dc.identifier.issn1049-8850-
dc.identifier.urihttp://hdl.handle.net/10261/84219-
dc.description.abstractA procedure for fish minced muscle gelation has been created in order to restructure mince muscle that lacks functionality due to processing. This consists of adding glucomannan, dispersed in water in concentrations of 3¿6%, to the mince. Then, 0.6 N KOH is added to bring the pH up to 11.8¿12, and the sample is kept at 30°C for 1 h and then at 5°C for 4 h, so that the glucomannan gels with the mince incorporated as a ¿filler.¿ This gel is subsequently neutralized by placing it in a buffer. The result is a thermostable gel with the same aspects of raw fish muscle and oral sensory properties similar to those of muscle when both are cooked. Therefore, this gel could be used to mimic muscle fibers or myotomes.es_ES
dc.language.isoenges_ES
dc.publisherTaylor & Francises_ES
dc.rightsclosedAccesses_ES
dc.subjectGlucomannanes_ES
dc.subjectRestructured fish productes_ES
dc.subjectAlkaline coagulantes_ES
dc.subjectDeacetylationes_ES
dc.titleObtaining a restructured seafood product from non- functional fish muscle by glucomannan addition: first stepses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1080/10498850.2011.632114-
dc.description.peerreviewedPeer reviewedes_ES
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