Note. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type

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dc.contributor.authorAguilera, JM
dc.contributor.authorOrtiz, J
dc.date.accessioned2024-01-10T12:07:01Z
dc.date.available2024-01-10T12:07:01Z
dc.date.issued2000
dc.description.abstractFresh paste from horse mackerel (T. murphyi) surimi-type, was processed during setting using (2%) KCl. The paste was subjected to different heating and cooling cycles. The salt produced an improvement in kamaboko-type gel formation. The heating and cooling cycles enhanced the setting process and improved textural quality of the resulting gel, mainly when the heating before cooling was slow. The setting process was characterized by several physical parameters: storage module (G'), using an oscillatory rheological technique, and apparent Young module (E), by means of mechanical compression tests. The enthalpic changes for gelification of the paste were determined using differential scanning calorimetry.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1177/108201320000600407
dc.identifier.issn1082-0132
dc.identifier.urihttps://doi.org/10.1177/108201320000600407
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76235
dc.identifier.wosidWOS:000167327900006
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.issue.numero4
dc.language.isoes
dc.nota.accesocontenido parcial
dc.pagina.final329
dc.pagina.inicio323
dc.publisherASPEN PUBL INC
dc.revistaFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.rightsacceso restringido
dc.subjecthorse mackerel
dc.subjectsurimi
dc.subjectkamaboko
dc.subjectsetting
dc.subjectgelification
dc.subjectrheology
dc.subjectMUSCLE
dc.subjectGELS
dc.titleNote. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type
dc.typeartículo
dc.volumen6
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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