ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The influence of pregelatinized starch on fish-meat gel was studied quantitatively by separating elastic moduli of surimi, Efm, and starch, Es, in fish-meat gel using the equation of a rule of mixture, ET= (1-φ)Efm+φEs, and the Halpin and Nielson equation. The total moduli, ET, and volume fractions, φ, were obtained from compression tests and image analysis techniques. By using the equation of a rule of mixture, the moduli of surimi and starch in fish-meat gel could be separated. The fish-meat gel with starch pregelatinized at 60°C showed a higher moduli than at 90°C, and the moduli of surimi and starch in fish-meat gel at 60°C were increased with increasing starch content.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb16094.x
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