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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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