| Autor: |
Murthy, Lakshmi, Phadke, Girija, Siddaiah, Vijayakumar, Boraiah, Rajanna |
| Zdroj: |
Food Science & Biotechnology; Oct2017, Vol. 26 Issue 5, p1177-1183, 7p |
| Abstrakt: |
In the present study, the dynamic viscoelastic behavior (DVB) and flow behavior of fresh tilapia ( Oreochromis mossambicus) meat containing cryoprotectants were evaluated with and without water washing. The DVB profile of washed meat with 4% sucrose and sorbitol indicated the maximum structure buildup reaction up to 56.8 °C; thereafter, hydrophobic interactions leading to decreased gelation were suppressed. In both the samples, there was no clear indication of the sol-gel transition temperature. In flow-profile measurements, the presence of cryoprotectants gave rise to the minimum thixotropic area, indicating a low level of impairment in structure. The shear-stress sweep of water-washed tilapia proteins added with cryoprotectants did not reveal significant changes at 28 and 40 °C. In texture-profile analysis, the hardness values were lower in fresh meat than cooked meat. The findings of this study will be helpful in the formulation and design of various mince-based products and in determining the appropriate use of cryoprotectants and water washing in the processing of minced meat. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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