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• W2163657934 abstract "Differential scanning calorimetry (DSC) was used to follow the thermal denaturation of two differently processed surimis from giant squid (Dosidicus gigas), A (isoelectric precipitation) and B (acid washing). Both surimis were added with several cryoprotectants (sucrose, sorbitol and trehalose), and kept in frozen storage at −15 °C for 6 months. DSC profiles and transition enthalpies showed that protein quality was better in B than in A surimis whether fresh or frozen. It was also demonstrated that the sucrose-plus-sorbitol mixture and trehalose were the most efficient for preserving B and A type formulations respectively after frozen storage. Mechanical (puncture), small amplitude oscillatory (SAOS) and dynamic-mechanical thermoanalyses were performed on both gels from A and B series surimis throughout frozen storage. Gels from surimi A (GA) were considerably brittler than gels from surimi B (GB) and presented significantly lower strain amplitudes. Several correlations among different experimental data have been developed." @default.
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• W2163657934 date "2011-11-01" @default.
• W2163657934 modified "2023-10-15" @default.
• W2163657934 title "Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties" @default.
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• W2163657934 doi "https://doi.org/10.1016/j.jfoodeng.2011.05.037" @default.
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