Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

2011 ◽  
Vol 107 (1) ◽  
pp. 107-116 ◽  
Author(s):  
Laura Campo-Deaño ◽  
Clara A. Tovar ◽  
Javier Borderías ◽  
Fernando Fernández-Martín
Keyword(s):  
Rheological Properties ◽  
Frozen Storage ◽  
Dosidicus Gigas ◽  
Gelation Process ◽  
Dynamic Rheological Properties

scholarly journals Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

2021 ◽  
Author(s):  
Karina Hidas ◽  
Csaba Németh ◽  
Lien Le Phuong Nguyen ◽  
Anna Visy ◽  
Adrienn Tóth ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Egg Yolk ◽  
Calorimetric Study ◽  
Denaturation Temperature ◽  
Fresh Sample ◽  
Gelation Process ◽  
Increasing Trend

The egg yolk undergoes an irreversible gelation process when freezing to –6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at –18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage.

scholarly journals Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 778 ◽  
Author(s):  
Bernadette-Emőke Teleky ◽  
Adrian Gheorghe Martău ◽  
Floricuța Ranga ◽  
Felicia Chețan ◽  
Dan C. Vodnar
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Frozen Storage ◽  
Starter Cultures ◽  
Soy Flour ◽  
Bread Making ◽  
White Wheat ◽  
Dynamic Rheological Properties ◽  
Metabolites Production

Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus (Lb.) strains, Lb. plantarum ATCC 8014 and Lb. casei ATCC 393, to metabolize different white wheat flour and soybeans flour combinations to compare their efficiency, together with/without Saccharomyces cerevisiae on sourdough fermentation. For this purpose, the viability, pH, organic acids, and secondary metabolites production were investigated, together with the dynamic rheological properties of the sourdough. During sourdough fermentation, LAB presented higher growth, and the pH decreased significantly from above pH 6 at 0 h to values under 4 at 24 h for each experiment. Co-cultures of LAB and yeast produced a higher quantity of lactic acid than single cultures, especially in sourdough enriched with soy-flour. In general, sourdoughs displayed a stable, elastic-like behavior, and the incorporation of soy-flour conferred higher elasticity in comparison with sourdoughs without soy-flour. The higher elasticity of sourdoughs enriched with soy-flour can be attributed to the fact that through frozen storage, soy proteins have better water holding capacity. In conclusion, sourdough supplemented with 10% soy-flour had better rheological properties, increased lactic, acetic, and citric acid production.

Effect of laver powder on textual, rheological properties and water distribution of squid ( Dosidicus gigas ) surimi gel

2020 ◽  
Vol 51 (6) ◽  
pp. 968-978
Author(s):  
Rong Yang ◽  
Anqi Xu ◽  
Yanting Chen ◽  
Nan Sun ◽  
Jinjie Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Water Distribution ◽  
Dosidicus Gigas ◽  
Surimi Gel

Effect of stretching speed on morphologies and properties of in situ microfibrillar POE/PLA composites

2020 ◽  
pp. 089270572093917
Author(s):  
Jing Sun ◽  
Anrong Huang ◽  
Shanshan Luo ◽  
Min Shi ◽  
Heng Luo ◽  
...  
Keyword(s):  
Aspect Ratio ◽  
Rheological Properties ◽  
Loss Modulus ◽  
Weight Ratio ◽  
Poly Lactic Acid ◽  
Electron Microscopic ◽  
Dynamic Rheological Properties ◽  
Scanning Electron Microscopic ◽  
Ethylene Octene Copolymer

In situ microfibrillar ethylene–octene copolymer (POE)/poly(lactic acid) (PLA) composites (MFCs) with different phase morphologies were prepared by controlling the stretching speed and maintaining the weight ratio of POE/PLA of 80/20. Four different stretching speeds were employed to study the effect of PLA microfibrillar morphology on tensile, crystalline, and rheological properties of MFCs. Scanning electron microscopic images revealed that the morphology of PLA phase was strongly influenced by stretching speed. MFCs with highest aspect ratio and smaller diameter of PLA microfibrils were obtained with a stretching speed of 60 rpm. The PLA microfibrils with high aspect ratio had the best reinforcement effect on MFCs. The dynamic rheological properties indicated that the MFCs achieved higher storage modulus and loss modulus at the stretching speed of 60 rpm.

Sign in / Sign up

Export Citation Format

Share Document