Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties-Reference-Cited by-同舟云学术

Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

Published:2011-11 Issue:1 Volume:107 Page:107-116
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Campo-Deaño Laura,Tovar Clara A.,Borderías Javier,Fernández-Martín Fernando

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska pollock and Pacific whiting surimi;Campo-Deaño;Food Hydrocolloids,2009

3. Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added;Campo-Deaño;Journal of Food Engineering,2009

4. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods;Campo-Deaño;Journal of Food Engineering,2010

5. Careche, M., Sánchez-Alonso, I., and Borderías, A.J. (2005). Functional protein concentrate, processing from cephalopod muscle and product obtained. Patent ES2208105. CSIC.

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