Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature

机译：高压-时间-温度共同作用下的蓝鳕鱼肌肉凝结

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Response Surface Methodology (RSM) was used to determined how the interaction of pressure, time and temperature affects gelling of blue whiting muscle (1.0-2.5 percent NaCl and 5 percent starch) as compared with traditional heat processing. Gels were analysed chemically (to ascertain the kind of bonds formed) and physically (rheological parameters, lightness and water holding capacity). High pressure gels were softer, and with superior gel strength and deformability than thermal gels. Modori (gel irreversible degradation) was not inhibited in the experimental pressure conditions.

机译：响应表面方法（RSM）用于确定压力，时间和温度的相互作用与传统热处理相比如何影响蓝鳕鱼肌肉（1.0-2.5％NaCl和5％淀粉）的胶凝。对凝胶进行化学分析（以确定形成的键的种类）和物理分析（流变参数，亮度和持水量）。高压凝胶较热凝胶柔软，并且具有出色的凝胶强度和可变形性。在实验压力条件下，Modori（凝胶不可逆降解）不受抑制。

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《International Seafood Conference on the occasion of the 25th anniversary of the WEFTA 13-16 November, 1995 Noordwijkerhout, The Netherlands》|1995年|p.137-150|共14页
会议地点 Noordwijkerhout(NL)
作者
M.Perez-Mateos; H.Lourenco; P.Montero; A.J.Borderias;
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3. Effects of various cryostabilisers on protein functionality in frozen-stored minced blue whiting muscle: The importance of inhibiting formaldehyde production [J] . Herrera JJR, Pastoriza L, Sampedro G European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2002,第5期

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4. Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature [C] . M.Perez-Mateos, H.Lourenco, P.Montero, International seafood conference on the occasion of anniversary of the WEFTA . 1997

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Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature

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