WorldCat Identities

Buckow, Roman

Overview
Works: 3 works in 6 publications in 1 language and 28 library holdings
Roles: Creator, Author
Publication Timeline
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Most widely held works by Roman Buckow
Pressure and temperature effects on the enzymatic conversion of biopolymers by Roman Buckow( Book )

4 editions published in 2006 in English and held by 26 WorldCat member libraries worldwide

Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer) minced muscle( )

1 edition published in 2017 in English and held by 1 WorldCat member library worldwide

Heat-induced gelling properties of barramundi minced muscle with 1.5% and 2% added salt were assessed after application of pressures at 300, 400 and 500 MPa at 4 °C (initial temperature) for 10 min and subsequent cooking at 90 °C for 30 min. Whiteness, gel-forming ability, water-holding capacity, hardness and springiness of the barramundi gels increased as applied pressure and salt concentration increased. At 2% salt concentration, high-pressure treatment results in barramundi gels with higher gel strength, mechanical properties and smoother texture as compared to conventional heat-induced gels (0.1 MPa, 90 °C for 30). At a reduced salt concentration (1.5%) and pressure ≥ 400 MPa, the quality (gel strength, water-holding capacity, hardness and springiness) of pressurised cooked gels is comparable to those heat-induced gels with 2% added salt, but the microstructure is smoother. Scanning electron microscope images of pressurised cooked gels showed dense and compact network with smoother surface than those of heat-only-induced gels. Thus, application of high-pressure treatment prior to cooking could be an effective method to enable reduced salt concentration in barramundi gels. Abstract : Quality of barramundi gels induced by HPP prior to cooking as compared to heat induced gels
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1 edition published in 2018 in English and held by 1 WorldCat member library worldwide

 
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