Abstract
Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic proper unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore- unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore- unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore- unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore- sis (SDS-P sis (SDS-P sis (SDS-P sis (SDS-P educed educed educed educed viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological testing. The viscoelastic properties of ribbonfish meat was altered significantly ( testing. The viscoelastic properties of ribbonfish meat was altered significantly ( testing. The viscoelastic properties of ribbonfish meat was altered significantly ( testing. The viscoelastic properties of ribbonfish meat was altered significantly ( testing. The viscoelastic properties of ribbonfish meat was altered significantly (P < 0.05), both due to the addition of < 0.05), both due to the addition of < 0.05), both due to the addition of < 0.05), both due to the addition of < 0.05), both due to the addition of starch and ice storage period as revealed by frequency sweep of prepared gels. starch and ice storage period as revealed by frequency sweep of prepared gels. starch and ice storage period as revealed by frequency sweep of prepared gels. starch and ice storage period as revealed by frequency sweep of prepared gels. starch and ice storage period as revealed by frequency sweep of prepared gels.
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