- -

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: -Andrés;Iborra;Ga ...
Tamaño: 2.634Mb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Andrés Bello, María Desamparados es_ES
dc.contributor.author Iborra Bernad, María del Consuelo es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.date.accessioned 2017-05-04T11:51:09Z
dc.date.available 2017-05-04T11:51:09Z
dc.date.issued 2013-01
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/80576
dc.description.abstract The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade low-value species. The aim of this study was to evaluate the effect of konjac gum (KGM) and carboxymethylcellulose (CMC) fibres on the mechanical and physico-chemical properties of microbial transglutaminase treated restructured fish products from gilthead sea bream as well as to evaluate the effect of heat treatment and storage time. Water holding capacity, mechanical properties and colour attributes in fresh and heat-treated samples after 15 days of cold storage were measured. Results showed that these edible gums could be appropriate for making restructured products obtained from gilthead sea bream. In fresh formulations the addition of 10 gkg&#8722;1 of KGM or 10 gkg&#8722;1 of CMC presented a significant effect (p¡Ü0.05) on water activity for fresh samples and the lowest value was obtained for 10 gkg&#8722;1 of KGM (0.975¡À0.002). Water holding capacity and adhesiveness increased due to the presence of these gums in fresh and heat-treated samples. For heattreated samples, KGM significantly reduced (p<0.05) hardness, cohesiveness and chewiness. Cryo-scanning electron microscopy revealed different structures for gels containing fibres. The use of these fibres did not induce significant changes in colour parameters. Fresh or heattreated samples stored for 15 days at 4¡ãC showed changes in relation to the parameters investigated. es_ES
dc.description.sponsorship The authors would like to acknowledge the support of the INNOVA programme of the Polytechnic University of Valencia in the financing of this study. Author Andres-Bello was supported by the Polytechnic University of Valencia under a grant. Author Iborra-Bernad was supported by La Caixa under a grant. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Gilthead sea bream es_ES
dc.subject Transglutaminase es_ES
dc.subject Konjac gum es_ES
dc.subject Sodium carboxymethylcellulose es_ES
dc.subject Restructured fish products es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-011-0765-6
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.; Iborra Bernad, MDC.; García-Segovia, P.; Martínez Monzó, J. (2013). Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products. Food and Bioprocess Technology. 6(1):133-145. doi:10.1007/s11947-011-0765-6 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-011-0765-6 es_ES
dc.description.upvformatpinicio 133 es_ES
dc.description.upvformatpfin 145 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 213234 es_ES
dc.contributor.funder Fundació Bancària Caixa d'Estalvis i Pensions de Barcelona es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.description.references AENOR (1999). Microbiological standards recopilation of food and assimilated and other physical-chemical parameters of health. Enumeration of microorganisms by colony-count technique at 30 degree celsius. Routine method NF V 08-051. es_ES
dc.description.references Ahmad, A., Anjum, F. M., Zahoor, T., Nawaz, H., & Din, A. (2009). Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures. International Journal of Food Science and Technology, 44(1), 181–187. es_ES
dc.description.references Aleson-Carbonell, L., Fernández-López, J., Pérez-Álvarez, J. A., & Kuri, V. (2005). Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture. Food Science and Technology International, 11(2), 89–97. es_ES
dc.description.references Alvarez, C., Couso, I., & Tejada, M. (1999). Microstructure of suwari and kamaboko sardine surimi gels. Journal of the Science of Food and Agriculture, 79(6), 839. es_ES
dc.description.references AOAC International, Cunniff P. (1995). Official methods of analysis of AOAC International (16th ed.). Arlington: AOAC. es_ES
dc.description.references Aranceta, J., Serra-Majem, L., Pérez-Rodrigo, C., Ribas-Barba, L., & Delgado-Rubio, A. (2006). Nutrition risk in the child and adolescent population of the Basque country: the enKid Study. The British Journal of Nutrition, 96, S58–S66. es_ES
dc.description.references Aranceta, J., Pérez, C., Dalmau, J., Gil, A., Lama, R., Martín, M., Martínez, V., Pavón, P., & Suárez, L. (2008). El comedor escolar: situación actual y guía de recomendaciones. Anales de Pediatría, 69(1), 72–88. es_ES
dc.description.references Arvill, A., & Bodin, L. (1995). Effect of short-term ingestion of konjac glucomannan on serum choresterol in healthy men. The Journal of Clinical Nutrition, 61(3), 585–589. es_ES
dc.description.references Barbut, S., & Mittal, G. S. (1996). Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters. International Journal of Food Science and Technology, 31(3), 241–247. es_ES
dc.description.references Borderías, A. J., Sánchez-Alonso, I., & Pérez-Mateos, M. (2005). New applications of fibres in foods: addition to fishery products. Trends in Food Science and Technology, 16(10), 458. es_ES
dc.description.references Bourne, M. C. (1978). Texture profile analysis. Food Technology, 7, 62–66. es_ES
dc.description.references Cardoso, C., Mendes, R., & Nunes, M. (2007). Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres. International Journal of Food Science and Technology, 42, 1257–1264. es_ES
dc.description.references Cardoso, C., Mendes, R., Vaz-Pires, P., & Nunes, M. N. (2009). Effect of dietary fibre and MTGase on the quality of mackerel surimi gels. Journal of the Science of Food and Agriculture, 89(10), 1648–1658. es_ES
dc.description.references Chattong, U., Apichartsrangkoon, A., & Bell, A. (2007). Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage). Meat Science, 76(3), 548–554. es_ES
dc.description.references Chua, M., Baldwin, T. C., Hocking, T. J., & Chan, K. (2010). Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br. Journal of Ethnopharmacology, 128(2), 268–278. es_ES
dc.description.references Colloca, F., Cerasi, S., & FAO (2009). Fisheries and Aquaculture Department. Programa de información de especies acuáticas, (August/6). es_ES
dc.description.references Díez-Gañán, L., Galán, I., León, C. M., Gandarillas, A., Zorrilla, B., & Alcaraz, F. (2007). Ingesta de alimentos, energía y nutrientes en la población de 5 a 12 años de la Comunidad de Madrid: resultados de la encuesta de nutrición infantil 2001–2002. Revista Española de Salud Pública, 81(5), 543–558. es_ES
dc.description.references Emerton, V., & Choi, E. (2008). Essential guide to food additives (3rd ed., p. 336). Leatherhead, Surrey, Cambridge: Leatherhead; Royal Society of Chemistry. es_ES
dc.description.references Ferry, J. (1948). Protein gels. In M. Anson, Edsall J. T. (Eds.), Advances in protein chemistry (pp. 1–78). Academic. es_ES
dc.description.references FROM. Ministerio de Medio Ambiente, Medio Rural y Marino (2006). Estudio: El consumo de pescado en comedores escolares. Available at: http://www from mapa es/docs/estudios/52_escolares2006 pdf, Accessed 22 Jul 2008 (22 Jul 2008). es_ES
dc.description.references Han, M., Zhang, Y., Fei, Y., Xu, X., & Zhou, G. (2009). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 228(4), 665–670. es_ES
dc.description.references Hwang, J. S. (2007). Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting [electronic resource]. Food Chemistry, 104, 746–753. es_ES
dc.description.references Jianu, C., Cocan, I., Rujescu, C., Rinovetz, A., Bujancă, G., & Jianu, I. (2008). Quantitative colourimetric assessments of carboximethylcellulose in anionic and anionic-ionic food recipes. Journal of Agroalimentary Processes and Technologies, 14(2), 394–400. es_ES
dc.description.references Lee, C. M., Whu, M. C., & Okada, M. (1992). Ingredient and formulation technology for surimi-based products. In T. C. Lanier & C. M. Lee (Eds.), Surimi technology (pp. 273–302). New York: Marcel Dekker. es_ES
dc.description.references Luna, L., Universidad de Cantabria. Grupo de Investigación en Acuicultura (2007). El mercado de la dorada y la lubina en la Unión Europea: periodo 2006–2009: Estudio. (pp. 182). Ministerio de Agricultura, Pesca y Alimentación, Centro de Publicaciones, Madrid. es_ES
dc.description.references Martínez, J. R., & Polanco, I. (2007). El libro blanco de la alimentación escolar. Madrid: McGraw-Hill. es_ES
dc.description.references Montero, P., Hurtado, J. L., & Pérez-Mateos, M. (2000). Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloids, 14(5), 455–461. es_ES
dc.description.references Moreno, H. M., Carballo, J., & Borderías, J. (2008). Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature. Journal of the Science of Food and Agriculture, 88(9), 1529–1536. es_ES
dc.description.references Moreno, H. M., Borderías, A. J., & Baron, C. P. (2010). Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage [electronic resource]. Food Chemistry, 120(2), 410–417. es_ES
dc.description.references National Research Council. (1981). Food chemicals codex (3rd ed., p. 735). Washington: National Academy Press. es_ES
dc.description.references Okada, M. (1974). Elasticity of kamaboko and its strengthening. In M. Okada, M. Yokozeki, & T. Kinumaki (Eds.), Fish paste products (pp. 180–202). Tokyo: Koseisha Koseikaku. es_ES
dc.description.references Park, J. W. (1996). Temperature-tolerant fish protein gels using konjac flour. Journal of Muscle Foods, 7(2), 165–174. es_ES
dc.description.references Park, J. W., & Morrissey, M. T. (2005). Ingredient technology for Surimi and Surimi seafood. In J. W. Park (Ed.), Surimi and surimi seafood (1st ed., pp. 649–702). New York: Marcel Dekker. es_ES
dc.description.references Pérez-Mateos, M., & Montero, P. (2000). Contribution of hydrocolloids to gelling properties of blue whiting muscle. European Food Research and Technology, 210(6), 383. es_ES
dc.description.references Pokorný, J., & Kolakowska, A. (2003). Lipid-protein and lipid-saccharide interactions. In Sikorski, Z. E., & Kolakowska, A. (Eds.), Chemical and functional properties of food lipids (pp. 345–362). CRC. es_ES
dc.description.references Puupponen-Pimïa, R., Aura, A. M., Oksman-Caldentey, K. M., Myllärinen, P., Saarela, M., Mattila-Sandholm, T., & Poutanen, K. (2002). Development of functional ingredients for gut health. Trends in Food Science and Technology, 13, 3–11. es_ES
dc.description.references Regenstein, J. M. (1989). Are comminuted meat products emulsions or gel matrix? In J. E. Kinsella & W. G. Soucie (Eds.), Food proteins (pp. 178–184). Champaign: American Oil Chemist’s Society. es_ES
dc.description.references Sánchez, I., Pérez-Mateos, M., & Borderías, J. (2004). Incorporación de fibra dietética a reestructurados: una posibilidad. CTC Alimentación, 19, 10–12. es_ES
dc.description.references Sánchez-Alonso, I., Haji-Maleki, R., & Borderías, A. J. (2006). Effect of wheat fibre in frozen stored fish muscular gels. European Food Research and Technology, 223(4), 571–576. es_ES
dc.description.references Sánchez-Alonso, I., Solas, M. T., & Borderías, A. J. (2007). Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels. Journal of Food Engineering, 81(2), 404–411. es_ES
dc.description.references Schneeman, B. O. (2001). Dietary fibre and gastrointestinal function. In B. V. McCleary & L. Prosky (Eds.), Advanced dietary fiber technology (pp. 168–176). Oxford: Blackwell. es_ES
dc.description.references Serra, L., Aranceta, J., Ribas, L., Pérez, C., Saavedra, P., & Peña, L. (2003). Obesidad infantil y juvenil en España. Resultados del Estudio enKid (1998–2000). Medicina clínica, 121(19), 725–732. es_ES
dc.description.references Shimizu, Y., Simidu, W., & Ikeuchi, T. (1954). Studies on jelly strength of kamaboko III. Influence of pH on jelly strength. Bull Jap Society Science Fish, 20, 209–212. es_ES
dc.description.references Tudorica, C. M. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry, 50(2), 347–356. es_ES
dc.description.references Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., Geng, S., Chen, M., Corke, H., & Cai, Y. (2009). Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella) [electronic resource]. Food Chemistry, 116(2), 413–418. es_ES
dc.description.references Yoon, K. S., & Lee, C. M. (1990). Effect of powered cellulose on the texture and freeze–thaw stability of surimi-based shellfish analog products. Journal of Food Science, 55(1), 87–91. es_ES
dc.description.references Zayas, J. F. (1997). Functionality of proteins in food (p. 373). Berlin: Springer. es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem