SOME PROPERTIES OF FISH GELS MADE FROM SEVERAL NORTHWEST ATLANTIC SPECIES IN THE PRESENCE OF HIGH AND LOW-SALT

被引：8

作者：

BAKIR, HM ^{[1
]}

HULTIN, HO ^{[1
]}

KELLEHER, SD ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,MARINE FOODS LAB,MARINE STN,POB 7128,LANESVILLE STN,GLOUCESTER,MA 01930

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1994年 / 18卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1994.tb00246.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relative effect of NaCl on true strain and stress at failure varied considerably among unfrozen fish species. Values of true strain were always greater in samples with 3% salt in the absence of cryoprotectants. The effect of NaCl on stress varied more widely than on true strain; in a couple of cases, stress at failure was higher for fish gels without 3% sodium chloride. Three of four fatty species (Atlantic mackerel, Atlantic menhaden and bluefish) were among the samples that had the lowest values of both true strain and stress. For red hake, seasonal effects of salt on gelation properties were observed. True strain and stress values of red hake were higher without added salt than they were with 3% added salt when cryoprotectants were added to the samples and the samples were stored for one week at -20C

引用

页码：103 / 117

页数：15

共 26 条

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