silver carp meat

Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat

Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

Waterbinding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70, 75, 80, 85 and 90°C. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80oC, and the variant B at 75°C.

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