Surimi-based imitation crab characteristics affected by heating method and end point temperature
1995
Albertine, J. | Bertak, A. | Karahadian, C.
Sensory panel scores and Instron compression tests indicated baked and microwaved imitation crab legs were softer (P < 0.05) than unheated controls. Sensory scores further indicated that baked samples were softer (P < 0.05) and less chewy than microwaved samples. End point temperature to which samples were heated (71 degrees C and 93 degrees C) had no effect on results. No differences in moisture content were found among samples, but heated samples were lower (P < 0.05) in expressible moisture than unheated controls. Heating may have caused free water to rebind with starches in the product, thus decreasing expressible moisture, which contributed to decreases in firmness and chewiness.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library