Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate
نویسندگان
چکیده
منابع مشابه
Comparing the Textural properties of Surimi and Fish Protein Isolate Gels Produced from Silver Carp
ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...
متن کاملSodium terbium(III) polyphosphate
Single crystals of the title compound, NaTb(PO(3))(4), were obtained by solid-state reaction. This compound belongs to type II of long-chain polyphosphates with the general formula A(I)B(III)(PO(3))(4). It is isotypic with the NaNd(PO(3))(4) and NaEr(PO(3))(4) homologues. The crystal structure is built up of infinite crenelated chains of corner-sharing PO(4) tetra-hedra with a repeating unit of...
متن کاملElaboration of garlic and salt spice with reduced sodium intake.
Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice pre...
متن کاملEffect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-δ-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experime...
متن کاملCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Texture Studies
سال: 2015
ISSN: 0022-4901
DOI: 10.1111/jtxs.12169