Abstract
Response surface methodology was used to determine the role played by egg white and starch in gelation of minced and washed sardine muscle. There was no detectable interaction, either positive or negative, between the effects of the two ingredients. Both egg white and starch significantly affected gel strength. Egg white had a direct, positive influence on hardness and adhesiveness. Starch had a direct, positive influence on cohesiveness and the ability to retain water.
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Montero, P., Gómez-Guillén, C. Behaviour of egg white and starch in gelation of sardine muscle (Sardina pilchardus). Z Lebensm Unters Forch 202, 294–298 (1996). https://doi.org/10.1007/BF01206099
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DOI: https://doi.org/10.1007/BF01206099