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Sulphated polysaccharides (kappa- and iota-carrageenan) and sodium alginate added to blue whiting mince were subjected to three different pressure/heat treatments in order to determine the functionality of each one in mince gel. The effect of the gelling treatment was largely dependent on the hydrocolloid used. In general, gelation at atmospheric pressure induced gels that were more adhesive, harder...
Various non-ionic gums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure-time-temperature in order to determine their behaviour in mince gel. The treatment of gelation induced more drastic effects that the kind of gums added in the fish mince. Heat treatment at atmospheric...
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