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Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles.
Food Sci Technol Int ; 22(3): 266-74, 2016 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-26199223
ABSTRACT
The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline-saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline-saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline-saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline-saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.
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Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Assunto principal: Manipulação de Alimentos / Géis / Carne Limite: Animais Idioma: Inglês Revista: Food Sci Technol Int Assunto da revista: Ciências da Nutrição Ano de publicação: 2016 Tipo de documento: Artigo País de afiliação: Índia