effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

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by
Surimi., Pacific hake., Fishery products -- Preserva
Statementby Ramon Pacheco Aguilar.
The Physical Object
Pagination134 leaves, bound ;
ID Numbers
Open LibraryOL15528541M

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi by Ramon Pacheco Aguilar; 1 edition; First published in ; Subjects: Fishery products, Surimi, Pacific hake, Preservation.

Description effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi PDF

In order to clarify the effect of oxidation itself on the gel formation of salted-surimi through setting, the gel-forming properties were examined with or without transglutaminase (TGase) inhibitor. The gels were prepared from walleye pollack salted-surimi mixed with KBrO 3 through setting at 30°C (suwari gel) for 2 h prior to heating at 80°C.

Open Library is an open, editable library catalog, building towards a web page for every book ever published. Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength.

Potassium Bromate Effects on Gel‐forming Ability. The protein concentrate showed a goodtoexcellent gel-forming ability with an averaged folding test of Storage of whole fish for five days at 0°C affected the gel-forming ability of.

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Stan Cauvain S. Salmon L.S. Young - Using Cereal Science and Technology for the Benefit of Consumers () код для вставки. Chemicals used to age (improve) flour include ammonium persulphate, ascorbic acid, chlorine, sulphur dioxide, potassium bromate and cysteine.

In addition, nitrogen peroxide or benzoyl peroxide may be used to bleach flour, and chlorine dioxide both to bleach and age. agene Nitrogen trichloride, used at one time as a bleaching and improving agent.

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