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Full-Text Articles in Life Sciences
Relationship Between The Starch Granule Structure And The Textural Properties Of Heat-Induced Surimi Gels, V. Verrez-Bagnis, B. Bouchet, D. J. Gallant
Relationship Between The Starch Granule Structure And The Textural Properties Of Heat-Induced Surimi Gels, V. Verrez-Bagnis, B. Bouchet, D. J. Gallant
Food Structure
Starch, used as a textural additive in heat-induced surimi gel, influences the rigidity of the protein gel matrix and hence the gel strength according to its botanical characteristics. The present study focuses on the correlations existing between the textural properties of heatind uced surimi gels obtained by physical measurements and the characteristics of different commercial starches. The gelatinization temperature of starch was closely related to the expressible moisture, work to fracture, and elongation. Behaviour of starchy components during thermal processing and its relationship to fish protein gel matrix were studied by light and electron microscopy. These studies showed differences in …
Changes In The Microstructure Of A Comminuted Meat System During Heating, Peter A. Koolmees, Gerrit Wijngaards, Monique H.G. Tersteeg, Jan G. Van Logtestijn
Changes In The Microstructure Of A Comminuted Meat System During Heating, Peter A. Koolmees, Gerrit Wijngaards, Monique H.G. Tersteeg, Jan G. Van Logtestijn
Food Structure
As part of a series of experiments on heating of a comminuted meat system , image analyses were conducted to quantify microstructural changes that could be visualized by light microscopy. Three different batches of comminuted meat were investigated. Two batches (A and B) were prepared without polyphosphate; one of these (B) was deliberately overchopped. One batch containing 0. I% polyphosphate was prepared (C). All batches were heated at I I different temperatures ranging from 40 to 115 °C. The microstructure of the three types of meat batte rs at the end of the com minu tion process differed. These types …