ISSN:
1438-2385
Keywords:
Key words Gelling
;
High pressure
;
Heating
;
Blue whiting
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Factorial analyses were performed to determine the effect of high-pressure treatment on the characteristics of blue whiting mince of good gel-forming quality. Pressure, time and temperature independently influenced gel characteristics. Temperature had the greatest influence of the three. High-pressure gels were generally distinguished by lower adhesiveness, higher water-holding capacity and less yellowness than heat-induced gels. The combination of pressure and temperature produced more elastic gels, whereas gels made under high pressure at chilling temperatures were much harder, more deformable and more cohesive. There was no correlation between elasticity and deformability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002179900115
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