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.
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