FN Archimer Export Format
PT J
TI Propriétés gélifiantes des protéines myofibrillaires du poisson (surimi). L'exemple du Tacaud (Trisopterus luscus)
BT 
AF VERREZ-BAGNIS, Veronique
   CHOPIN, Christine
   HAN CHING, Lucay
AS 1:;2:;3:;
FF 1:PDG-RBE-BRM-STBM;2:PDG-RBE-BRM-STBM;3:;
SI NANTES
SE PDG-RBE-BRM-STBM
TC 0
UR https://archimer.ifremer.fr/doc/00057/16808/14268.pdf
LA French
DT Article
AB Surimi is a japanese term refering to minced and thoroughly washed fish meat. Quality of surimi is determined by its ability to form a firm and elastic gel after heat treatment. The parameters affecting this property are : fish species, storage before further processing (refrigeration, icing, freezing), addition of cryoprotectors limiting the protein denatura during freeze storage, addition of texturing agent such as starch and egg white. The effects of some of these parameters have been studied on Whiting-pout surimi (Trisoptesus Luscus). Water content of surimi has a great influence on kamaloko quality. Increase ,in starch and egg white concentration does not improve gel quality in terms of rigidity and cohesiveness. A ten day storage of whiting-pout on ice, doesn't impair surimi ability to form a firm and elastic gel.
PY 1988
PD JAN
SO Les cahiers de l'ENS.BANA
PU Lavoisier
IS 6
BP 137
EP 156
ID 16808
ER

EF