کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187800 963473 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting
چکیده انگلیسی

Tilapia meat pastes were prepared with a combination of hydrostatic pressure (200 MPa) and setting (50 °C) treatments, to investigate the changes in their rheological properties, gel-forming ability, whiteness and protein solubility of their gels. The control, a cooked gel (90 °C/30 min), was elastic and white, with low gel-forming ability. Gels formed by setting were elastic, rigid and mainly consisted of covalent bonds. Gels formed by pressurisation were soft and consisted of hydrogen bonds and hydrophobic interactions. Pressurisation prior to setting reinforced the gel structures, by formation of both covalent and non-covalent bonds. Setting prior to pressurisation did not alter the characteristics of the gel. Setting under pressurisation constructed a viscous gel with non-covalent bonds. Various fish gel products were formed in this study.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 104, Issue 2, 2007, Pages 746–753
نویسندگان
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