Improvement of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients

被引：25

作者：

GomezGuillen, MC ^{[1
]}

Montero, P ^{[1
]}

机构：

[1] INST FRIO,DEPT CIENCIA & TECNOL CARNE & PESCADO,E-28040 MADRID,SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 204卷 / 05期

关键词：

squid gelation; hydrocolloids; non-muscle protein; rheology;

D O I：

10.1007/s002170050094

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Muscle of the giant squid (Dosidicus gigas) has a very poor gel-forming capacity and, therefore, gelation-enhancing ingredients are essential for the production of a gel of acceptable quality. Some synergy between such ingredients was found, mainly when one or two hydrocolloids (i-carrageenan or i-carrageenan and starch) were added along with a non-muscle protein (egg-white, soy protein, casein or gluten). The strongest gels were found to be those made with 1.5% NaCl and 76% moisture containing i-carrageenan, starch and non-muscle protein.

引用

页码：379 / 384

页数：6

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