کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278758 | 464582 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production of fish-protein products (surimi) from small pelagic fish (Sardinops pilchardusts), underutilized by the industry
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
A sardine surimi product was studied, based on three experimental factors: (a) control of pH-value (2 levels) (b) improvement of protein solubility (2 levels) and (c) cryoprotectants (3 levels). Samples were frozen at â20 °C and kept at this temperature for 25 days. All samples were then partially thawed, mixed with 2 g kgâ1 sodium chloride and heated at 90 °C for 90 min. The combination of sorbitol (40 g kgâ1) with the salt mixture (sodium chloride 0.45 g kgâ1 calcium chloride 0.3 g kgâ1 and ammonium chloride 1.25 g kgâ1) led to the hardest and more elastic products. Protein loss during the processes was relatively small (6.9% on a dry weight basis), and its solubility remained at high levels. The overall product recovery was 200 g kgâ1. The use of different batches led in statistically significant differences among the final products. The concentration of eicosapentaenoic and docosahexaenoic fatty acids showed that under-utilized sardine could be an important source of polyunsaturated fatty acids and MaxEPA products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 68, Issue 3, June 2005, Pages 303-308
Journal: Journal of Food Engineering - Volume 68, Issue 3, June 2005, Pages 303-308
نویسندگان
Christos A. Bentis, Anastasioss Zotos, Dimitrios Petridis,