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Título: | Frozen storage of minced prawn flesh: Effect of sorbitol, egg white and starch as protective ingredients |
Autor: | Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID | Palabras clave: | Gels Functionality Mince Prawn Frozen storage |
Fecha de publicación: | 1999 | Editor: | Springer Nature | Citación: | European Food Research and Technology 208: 349- 354 (1999) | Resumen: | The functionality of minced prawn flesh during frozen storage, with and without added ingredients as protectants, was examined in terms of water-holding capacity, protein solubility, viscosity, texture and gel-forming capacity. Different lots containing sorbitol, egg white and starch were studied. Minced prawn showed high protein solubility which remained constant after 3 months of frozen storage, regardless of the ingredients used. A slight increase in shear strength during the storage period was suppressed by the addition of ingredients; however, these were not effective at substantially improving the gel-forming capacity of the minced prawn. Viscosity was the property most affected by frozen storage, and was improved by the addition of ingredients. © Springer-Verlag 1999. | URI: | http://hdl.handle.net/10261/89194 | DOI: | 10.1007/s002170050428 | Identificadores: | doi: 10.1007/s002170050428 issn: 1438-2377 |
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