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New food science data have been reported by H.M. Moreno and co-authors
August 18th, 2008
According to recent research published in the Journal of the Science of Food and Agriculture, "In view of the increasing demand for fresh products in Western countries recently, there is considerable interest in commercialising restructured fish products having the appearance of fresh fish. A number of methods have been studied for the purpose of inducing cold gelification."
"Two of the most common methods, namely addition of alginates and addition of transglutaminases, have been studied mainly in connection with meat products. The present study deals with the use of alginate and transglutaminase as additives in cold gelification of minced hake (Merluccius capensis)...
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Source: Agriculture Week (2008-08-18)