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Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level

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Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level

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dc.contributor.author Andrés Bello, María Desamparados es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Ramirez, J. A. es_ES
dc.contributor.author Martínez Monzó, Javier
dc.date.accessioned 2016-12-20T10:44:39Z
dc.date.available 2016-12-20T10:44:39Z
dc.date.issued 2011
dc.identifier.issn 1947-6345
dc.identifier.uri http://hdl.handle.net/10251/75425
dc.description.abstract In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added to restructured products that serve as a binding agent among fish particles. Various additives, such as microbial transglutaminase (MTGase), have been used to reduce NaCl level in restructured products to improve water holding capacity (WHC) and textural properties. The aim of this work was to study the effect of salt level in the physicochemical and mechanical properties of uncooked restructured fish products using MTGase as cold binding agent. Except adhesiveness, the mechanical properties were affected by both salt and MTGase levels (p < 0.05). Samples with regular-salt level (20 g/kg) showed higher values of hardness, springiness and chewiness than low-salt (10 g/kg) samples (p < 0.05). Expressible water ranged from 7% to 10% for low-salt samples and from 4.3% to 4.5% for regular-salt samples, a decrease of the salt level induced a decrease in the WHC. © 2011 Taylor &Francis. es_ES
dc.description.sponsorship The authors acknowledge the support of the INNOVA programme of the Polytechnic University of Valencia in the financing for this study. A. Andres-Bello was supported by the Polytechnic University of Valencia under a grant. en_EN
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof CyTA - Journal of Food es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cold-setting es_ES
dc.subject Mechanical properties es_ES
dc.subject Gilthead sea bream es_ES
dc.subject Microbial transglutaminase es_ES
dc.subject Restructured products es_ES
dc.subject TPA es_ES
dc.subject Cold-setting mechanical properties es_ES
dc.subject Gilthead sea breams es_ES
dc.subject Fish products es_ES
dc.subject Sodium chloride es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/19476337.2010.485701
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Andrés Bello, MD.; García Segovia, P.; Ramirez, JA.; Martínez Monzó, J. (2011). Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level. CyTA - Journal of Food. 9(2):121-125. doi:10.1080/19476337.2010.485701 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1080/19476337.2010.485701 es_ES
dc.description.upvformatpinicio 121 es_ES
dc.description.upvformatpfin 125 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 215051 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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