Rigidities of surimi [refined minced fish (MF)] sols, alone and in combination with egg white (EW) and whey protein concentrate (WPC) were measured during constant‐rate heating by a nondestructive technique. Each of the protein types tested showed measureable changes due to variation of the heating rate or NaCl concentration of the sol. Rigidity and differential scanning calorimetric (DSC) thermograms for mixtures resembled composites of the individual protein source profiles, indicating that no major changes occurred in thermal gelling properties of the component proteins due to mixing. Maximum rigidity values indicated more favorable gelation of MF/WPC than MF/EW combinations.
No takes yet. Share an insight, caveat, or question.
BURGARELLA et al. (1985) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: