Mechanical properties of softened foodstuffs prepared using a freeze-thaw impregnation of macerating enzymes

Mechanical properties of 16 kinds’ softened foodstuffs retaining the original shapes, which were prepared by seasonings ‘VgTORON 2’ and ‘MeTORON 1’ for freeze-thaw impregnation, were analyzed. Their firmness, adhesiveness, balance degree which was calculated as the ratio of adhesiveness to firmness,...

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Veröffentlicht in:	Bulletin of Hiroshima Prefectural Technology Research Institute Food Technology Research Center 2017-01 (28), p.1-8
1. Verfasser:	Nakatsu, Sayaka
Format:	Artikel
Sprache:	jpn
Schlagworte:	Mechanical properties Processing fishery products
Online-Zugang:	Volltext
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