The effect of calcium concentration (0.051.45% CaQ), temperature of dipping solution (35-6.X), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (-0.43% CaCI,) at ambient temperature (-35°C) for about 3.5 min would yield a product with Ca+ + content below the legal limit (~800 kg/p), improved firmness (shear force value > 20 N/g), and with pH low enough (c3.9.5) to eliminate any requirement for acidification treatment.
A restructured catfish product similar to a corn dog was developed using tumbled catfish from low cost fillets. The product when made from fresh fillets, was more tender but had tougher skin than when made from frozen fillets. Mixing more than 5 min resulted in a more rubbery and tougher product as demonstrated by higher lnstron peak load and longer relaxation time.
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