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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 ; Gómez Guillén, M. C.
Palabras clave Gels
Functionality
Mince
Prawn
Frozen storage
Fecha de publicación 1999
EditorSpringer
Citación European Food Research and Technology 208: 349- 354 (1999)
ResumenThe 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
DOI10.1007/s002170050428
Identificadoresdoi: 10.1007/s002170050428
issn: 1438-2377
Aparece en las colecciones: (IF) Artículos
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