Effect of high-pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:12Z
Fecha de publicación2004-01-01
ResumenRestructured fish products from arrowtooth flounder (Atheresthes stomias), an abundant and subutilized species from the Gulf of Alaska, were obtained by hydrostatic pressure processing (HPP) at 400 and 600 MPa with 0-5 min pressure-holding time. Minced fish meat was massaged with 20 g kg(-1) salt at 10degreesC during 5 min, stuffed in commercial sausage case and HPP-treated. Raw and cooked (90degreesC for 15 min) pressure-treated gels were characterized by changes in mechanical properties (texture profile analysis and punch test), protein solubility, electrophoretic profile, expressible water and color. The mechanical properties of raw fish gels increased with pressure level and pressure-holding time while solubility decreased. Myosin aggregation shown by SDS-PAGE was associated with changes in mechanical and functional properties. The values for mechanical properties of heat-induced gels were higher in cooked pressure-treated samples than in the heat-only control. (C) 2004 Society of Chemical Industry.es_ES
Doihttps://doi.org/10.1002/jsfa.1876es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5015
Idiomaenes_ES
EditorialWILEYes_ES
RelaciónJournal of the Science of Food and Agriculturees_ES
URL relacionadohttps://doi.org/10.1002/jsfa.1876es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of the Science of Food and Agriculture
Palabra clavefishes_ES
Palabra claverestructuredes_ES
Palabra clavehigh hydrostatic pressurees_ES
Palabra clavegellinges_ES
TítuloEffect of high-pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, RM
AutorVelazquez, G
AutorRamírez, JA
AutorVázquez, M
AutorTorres, JA
AutorUresti, RMes_ES
AutorVelazquez, Ges_ES
AutorRamírez, JAes_ES
AutorVázquez, Mes_ES
AutorTorres, JAes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número13es_ES
Rango de páginas1741-1749es_ES
URL relacionadahttps://doi.org/10.1002/jsfa.1876
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen84es_ES

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