Filomena-Ambrosio, A.; Quintanilla-Carvajal, MX.; Puig Gómez, CA.; Hernando Hernando, MI.; Hernández Carrión, M.; Sotelo-Díaz, I. (2016). Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. Food Science and Technology International. 22(1):68-78. https://doi.org/10.1177/1082013214568876
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/100712
Title:
|
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
|
Author:
|
Filomena-Ambrosio, Annamaria
Quintanilla-Carvajal, Maria Ximena
Puig Gómez, Consuelo Ana
Hernando Hernando, Mª Isabel
Hernández Carrión, María
Sotelo-Díaz, Indira
|
UPV Unit:
|
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
|
Issued date:
|
|
Abstract:
|
[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including
a specific texture and a high protein concentration. The objective of this study was to evaluate ...[+]
[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including
a specific texture and a high protein concentration. The objective of this study was to evaluate and
compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding
capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value
of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron
microscopy, and texture image analysis were carried out. The results showed that the ultrasound method
and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties
such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and
non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using
different processing methods and stabilizers.
[-]
|
Subjects:
|
Pangasius hypothalamus
,
Oreochromis niloticus
,
Fish products
,
Sodium citrate
,
Texture
,
Ultrasound
|
Copyrigths:
|
Cerrado |
Source:
|
Food Science and Technology International. (issn:
1082-0132
)
|
DOI:
|
10.1177/1082013214568876
|
Publisher:
|
SAGE Publications
|
Publisher version:
|
https://doi.org/10.1177/1082013214568876
|
Project ID:
|
info:eu-repo/grantAgreement/Universidad de La Sabana//ING-114-2010/
|
Thanks:
|
We are grateful to the endowment fund of the University of La Sabana, which funded this project. Code ING-114-2010: Evaluation of ATP-ase activity in surimi at different pH conditions and their relationship to major ...[+]
We are grateful to the endowment fund of the University of La Sabana, which funded this project. Code ING-114-2010: Evaluation of ATP-ase activity in surimi at different pH conditions and their relationship to major functional and structural properties using ultrasound.
[-]
|
Type:
|
Artículo
|