Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Effect of different drying methods on the protein and product quality of hairtail fish meat gel

    193018_193018.pdf (449.5Kb)
    Access Status
    Open access
    Authors
    Hu, Y.
    Que, T.
    Fang, Zhongxiang
    Liu, W.
    Chen, S.
    Liu, D.
    Ye, X.
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Hu, Yaqin and Que, Tingting and Fang, Zhongxiang and Liu, Wenjuan and Chen, Shiguo and Liu, Donghong and Ye, Xingqian. 2013. Effect of different drying methods on the protein and product quality of hairtail fish meat gel. Drying Technology: An International Journal, Special Issue: Drying of Proteins and Enzymes. 31 (13-14): pp. 1707-1714.
    Source Title
    Drying Technology
    DOI
    10.1080/07373937.2013.794831
    ISSN
    0737-3937
    Remarks

    This is an Author's Accepted Manuscript of an article published in Drying Technology: An International Journal, Special Issue: Drying of Proteins and Enzymes 2013, copyright Taylor & Francis, available online at: <a href="http://dx.doi.org/10.1080/07373937.2013.794831">http://dx.doi.org/10.1080/07373937.2013.794831</a>

    URI
    http://hdl.handle.net/20.500.11937/20202
    Collection
    • Curtin Research Publications
    Abstract

    Three different methods, namely hot air drying (HA), microwave vacuum drying (MV), and vacuum freeze drying (FD), were employed to investigate the effect of drying method on the quality of hairtail fish meat gel. Compared with HA and MV, FD samples showed a better quality in terms of moisture content, water absorption index, and water solubility index, and had the highest overall acceptance in sensory evaluation. FD preserved the protein from degradation and formed an ordered porous microstructure. The nitrogen fraction assay revealed that protein was degraded into 40–100 kDa fragments during drying in HA, which was almost not affected by MV and FD. Overall, FD was the most suitable method for drying of meat gel made from hairtail, followed by MV and HA.

    Related items

    Showing items related by title, author, creator and subject.

    • Syringe and needle size, syringe type, vacuum generation, and needle control in aspiration procedures
      Haseler, Luke; Sibbitt, R.; Sibbitt, W.; Michael, A.; Gasparovic, C.; Bankhurst, A. (2011)
      Purpose: Syringes are used for diagnostic fluid aspiration and fine-needle aspiration biopsy in interventional procedures. We determined the benefits, disadvantages, and patient safety implications of syringe and needle ...
    • A step towards long-wavelength protein crystallography: Subjecting protein crystals to a vacuum
      Panjikar, S.; Thomsen, L.; O'Donnell, Kane; Riboldi-Tunnicliffe, A. (2015)
      Using the UHV experimental endstation on the soft X-ray beamline at the Australian Synchrotron, lysozyme and proteinase K crystals have been exposed to a vacuum of 10-5 mbar, prior to flash-cooling in a bath of liquid ...
    • Evaluation of the new vacuum infiltration vitrification (viv) cryopreservation technique for native Australian plant shoot tips
      Funnekotter, B.; Whiteley, S.; Turner, S.; Bunn, E.; Mancera, Ricardo (2015)
      BACKGROUND: The application of a vacuum during the incubation in cryoprotective agents such as PVS2 allows for increased penetration, reducing total incubation times required before vitrification and post-cryopreservation ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.