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Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, l-carrageenan and egg white

AuthorsGómez Guillén, M. C. ; Solas, M. Teresa; Borderías, A. Javier ; Montero García, Pilar
Ultrastructural properties
Squid gelation
Issue Date1996
CitationEuropean Food Research and Technology 202: 221- 227 (1996)
AbstractThis paper seeks to compare the ultrastructure of gels made from frozen muscle of giant squid (Dosidicus gigas) at various temperatures with a number of different rheological parameters, with reference to a variety of added ingredients (non-muscle proteins and hydrocolloids) and to NaCl concentration. Interesting data on gel rheological properties were found where formulae contained l-carrageenan, starch and egg white, with a low salt concentration (1.5%). This seems to be because carrageenan forms an independent network which supports the principal structure formed by the fish protein; starch is incorporated into the network and retains water; and egg white forms a supplementary network which helps to improve rheological properties. © Springer-Verlag 1996.
Identifiersissn: 1438-2377
Appears in Collections:(IF) Artículos
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