Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps
Data(s) |
19/07/2014
19/07/2014
01/03/2002
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Resumo |
The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 C for rohu and at 60 C for catla and mrigal after 30 min setting time journal of the science of the food and agriculture,82 1021-1027 Cochin University Of Science And Technology |
Identificador | |
Idioma(s) |
en |
Publicador |
Society of Chemical Industry |
Palavras-Chave | #Surimi #Major Indian Carps #Kamaboko #gel strength #compressibility #Folding characteristics |
Tipo |
Article |