Microstructure gels carp surimi
2013
MAEVSKAYA, T. VINNOV A.
The scanning electron microscopy microstructure results and moisture content of minced common carp (Cyprinus carpio), washed by electroactivated water systems and water gels comparative evaluation, are presened. The matrix of protein gels suwari, obtained at 35 ˚C and modori, — at 35 ˚C from surimi, washed with water, anolyte and catholyte are described. The results of analysis three-dimensional grids changes fish gels by introduction of sodium chloride. It is presented the comparative estimation of polygonal structures value per square unit for suwari and modori samples. Confirmed the benefits of electroactivated water systems for fish gels microstructures properties correction
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