Browsing by Subject "Texture"
Now showing items 1-4 of 4
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(Elsevier Ltd, 2018)© 2018 Elsevier Ltd To identify processing conditions that better maintain palm ruff quality attributes, high hydrostatic pressure (HHP) was applied to pre- and post-rigor fillets. Physical parameters as whiteness index ...
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(2004)Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of κ-carrageenan (0.5, 1, 2% Cκ) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by ...
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(Springer, 2020)The algaeDurvillaea antarctica(cochayuyo) is the most popular edible seaweed in Chile and shows extensive variability at the marketplace. The objective of this study was to characterize the sample ofD. antarcticaand modify ...
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(2007)Changes in color, texture and thermal stability were determined for the golden kinglip species (Genypterus blacodes) frozen and stored at -18 °C and -30 °C for 6 months. In golden kinglip canned fish, these parameters were ...