Influence of the mixing process on surimi seafood paste properties and structure

► In this work, impact of the mixing process on the surimi seafood paste characteristics is studied. ► The equipment is representative of industrial equipment, and formulation is that of an actual product. ► The physicochemical characterizations of the product during the mixing time highlight two pe...

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Veröffentlicht in:	Journal of food engineering 2012-02, Vol.108 (4), p.557-562
Hauptverfasser:	Ducept, F., de Broucker, T., Souliè, J.M., Trystram, G., Cuvelier, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Biological and medical sciences Denaturation Fish and seafood industries Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Heating Life Sciences Networks Particle size Pastes Protein network Proteins Seafood Solubilization Structuration Surimi
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