Mostrar el registro sencillo del ítem
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 |
dc.description.references | Baker, K. H., Lanier, T. C. and Green, D. P. Cold restructuring of seafoods using transglutaminase-mediated binding. In2000 IFT Annual meeting book of abstracts(pp. 75–76, 164). pp.75–76. Chicago: IFT Press. | es_ES |
dc.description.references | Cakli, S., Taskaya, L., Kisla, D., Çelik, U., Ataman, C. A., Cadun, A., … Maleki, R. H. (2004). Production and quality of fish fingers from different fish species. European Food Research and Technology, 220(5-6), 526-530. doi:10.1007/s00217-004-1089-9 | es_ES |
dc.description.references | Horner, W. F. A. (1997). Preservation of fish by curing (drying, salting and smoking). Fish Processing Technology, 32-73. doi:10.1007/978-1-4613-1113-3_2 | es_ES |
dc.description.references | Jiang, S.-T., Hsieh, J.-F., Ho, M.-L., & Chung, Y.-C. (2000). Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi. Journal of Food Science, 65(4), 694-699. doi:10.1111/j.1365-2621.2000.tb16074.x | es_ES |
dc.description.references | Köse, S., Boran, M., & Boran, G. (2006). Storage properties of refrigerated whiting mince after mincing by three different methods. Food Chemistry, 99(1), 129-135. doi:10.1016/j.foodchem.2005.06.047 | es_ES |
dc.description.references | KURAISHI, C., SAKAMOTO, J., YAMAZAKI, K., SUSA, Y., KUHARA, C., & SOEDA, T. (1997). Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking. Journal of Food Science, 62(3), 488-490. doi:10.1111/j.1365-2621.1997.tb04412.x | es_ES |
dc.description.references | LEROI, F., & JOFFRAUD, J. J. (2000). Salt and Smoke Simultaneously Affect Chemical and Sensory Quality of Cold-Smoked Salmon during 5°C Storage Predicted Using Factorial Design. Journal of Food Protection, 63(9), 1222-1227. doi:10.4315/0362-028x-63.9.1222 | es_ES |
dc.description.references | Min, B., & Green, B. W. (2008). Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat. Journal of Food Science, 73(5), E218-E226. doi:10.1111/j.1750-3841.2008.00758.x | es_ES |
dc.description.references | NÄRHINEN, M., NISSINEN, A., & PENTTILÄ, P.-L. (1998). Salt content labelling of foods in supermarkets in Finland. Agricultural and Food Science, 7(4), 447-453. doi:10.23986/afsci.5611 | es_ES |
dc.description.references | Offer, G., & Trinick, J. (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Science, 8(4), 245-281. doi:10.1016/0309-1740(83)90013-x | es_ES |
dc.description.references | Ramı́rez, J. A., Barrera, M., Morales, O. G., & Vázquez, M. (2002). Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein. Food Hydrocolloids, 16(1), 11-16. doi:10.1016/s0268-005x(01)00033-9 | es_ES |
dc.description.references | Ramírez, J. A., Rodríguez, N. R., Uresti, R. M., Velazquez, G., & Vázquez, M. (2007). Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin. Food Hydrocolloids, 21(4), 527-536. doi:10.1016/j.foodhyd.2006.06.002 | es_ES |
dc.description.references | Ramirez, J., Uresti, R., Tellez, S., & Vazquez, M. (2002). Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams. Journal of Food Science, 67(5), 1778-1784. doi:10.1111/j.1365-2621.2002.tb08722.x | es_ES |
dc.description.references | Editorial. (2009). CyTA - Journal of Food, 7(2), 79-82. doi:10.1080/19476330903097968 | es_ES |
dc.description.references | Rørvik, L. (2000). Listeria monocytogenes in the smoked salmon industry. International Journal of Food Microbiology, 62(3), 183-190. doi:10.1016/s0168-1605(00)00334-2 | es_ES |
dc.description.references | Sun, X. D. (2009). Utilization of restructuring technology in the production of meat products: a review. CyTA - Journal of Food, 7(2), 153-162. doi:10.1080/19476330903010193 | es_ES |
dc.description.references | Téllez-Luis, S. J., Uresti, R. M., Ramírez, J. A., & Vázquez, M. (2002). Low-salt restructured fish products using microbial transglutaminase as binding agent. Journal of the Science of Food and Agriculture, 82(9), 953-959. doi:10.1002/jsfa.1132 | es_ES |
dc.description.references | Uresti, R. M., Téllez-Luis, S. J., Ramı́rez, J. A., & Vázquez, M. (2004). Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix). Food Chemistry, 86(2), 257-262. doi:10.1016/j.foodchem.2003.09.033 | es_ES |
dc.description.references | Yerlikaya, P., Gokoglu, N., & Uran, H. (2004). Quality changes of fish patties produced from anchovy during refrigerated storage. European Food Research and Technology, 220(3-4), 287-291. doi:10.1007/s00217-004-1035-x | es_ES |
dc.description.references | Yetim, H., & Ockerman, H. W. (1995). The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Product. Journal of Aquatic Food Product Technology, 4(1), 65-78. doi:10.1300/j030v04n01_05 | es_ES |