Rheological and microstructural changes in gels made from high and low quality sardine mince with added egg white during frozen storage

almacenamiento blanc d'oeuf carne picada clara de huevo colloids coloides duration egg white espagne frozen products institution de recherche microscopia microscopie microscopy minced meat productos congelados proteine proteins research institutions rheological properties sardina sardine sardines spain statistical methods stockage storage temperatura temperature textura texture water holding capacity