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Surimi samples were prepared with the addition of three different sugars (sucrose, glucose, and fructose) at 8% and the thermal gelation of surimi sols was investigated by small-deformation oscillatory measurements of storage (G') and loss (G") moduli. The magnitudes of G' at $10^{\circ}C$ were much greater than G" over the entire range of frequency (${\omega}$), with little dependence on ${\omega}$. In general, G' values of surimi sol containing sucrose during heating (from 10 to $95^{\circ}C$) was pronounced than those of glucose and fructose, showing the following order: sucrose>glucose>fructose. The transition peaks of surimi sols containing sugars were in the temperature range of $34.8-37.4^{\circ}C$.

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이 논문을 인용한 문헌 (4)

  1. 2005. "" Food science and biotechnology, 14(6): 871~874 
  2. 2006. "" Food science and biotechnology, 15(3): 409~412 
  3. 2007. "" Food science and biotechnology, 16(5): 817~821 
  4. 2008. "" Journal of food science and nutrition, 13(3): 245~248 


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