ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A fish protein isolate developed for its whippability was evaluated in a whipped gelatin dessert. The isolate was substituted for 30, 60 or 100% of egg albumin. No significant differences in the desserts were found for appearance, texture, tenderness, mouthfeel, and flavor. Increased specific gravity and rigidity, decreased index of volume and pH accompanied increased levels of the isolate. However, these differences are of relatively little importance in terms of an acceptable product. Panel members indicated a preference for the product with higher levels of the isolate which had a more intense fruit flavor. The isolate can be used as a substitute for egg albumin in production of foams.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb01551.x
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