EFFECT OF ADDITION OF SOME HYDROCOLLOIDS ON THE STABILITY OF FROZEN MINCED FILLET OF MACKEREL

被引：1

作者：

AYYAD, K

ABOELNIEL, E

机构：

[1] Food Science Dept., Agriculture Section, Institute of Efficient Productivity, Zagazig

来源：

CARBOHYDRATE POLYMERS | 1991年 / 15卷 / 02期

关键词：

D O I：

10.1016/0144-8617(91)90029-C

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pectins and alginates were used as additives (0.5%) in ground-fillets of mackerel and their effects on pH, water-holding capacity (WHC), cook drip loss and the formation of dimethylamine (DMA), and formaldehyde (FA) were investigated. Exceptional differences in WHC were observed. The alginate showed the highest values of WHC. The hydrocolloids used did not show any protective effect. All treated samples presented similar increase of DMA and FA contents.

引用

页码：143 / 149

页数：7

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