Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration.
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DOI: 10.1002/jsfa.8242
Abstract: BACKGROUND Barramundi minced muscle with salt 10 g kg-1 and 20 g kg-1 added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4 °C for 10 min), cooking (0.1 MPa, 90 °C for 30 min) and setting (0.1… read more here.
Keywords: barramundi gels; concentration; salt concentration; minced muscle ... See more keywords