Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:54Z
Fecha de publicación2004-01-01
ResumenRestructured fish products from the filleting waste from silver carp (Hypophthalmichthys molitrix) were obtained using sodium caseinate (M), whey protein concentrate (WPC) (1\%) or MTGase (0.3\%) at different levels of salt (0\%, 1\% or 2\%). The restructured products were obtained by incubating at 40 degreesC for 60 min and then at 90 degreesC for 20 min. Changes in the mechanical properties were studied by measuring changes in the textural profile analyses, punch test and torsional test analyses and expressible water. The mechanical properties increased when the salt level was also increased. The mechanical properties of non-salted and low-salt products were increased by using dairy proteins. Sodium casemate had a greater effect in improving mechanical properties than WPC. MTGase increased expressible water. The results obtained showed that the mechanical properties of low-salt restructured fish products can be improved by using dairy proteins combined with MTGase, with a slight increase in expressible water. (C) 2003 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodchem.2003.09.033es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4719
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Chemistryes_ES
URL relacionadohttps://doi.org/10.1016/j.foodchem.2003.09.033es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Chemistry
Palabra clavefishes_ES
Palabra claverestructuredes_ES
Palabra clavetransglutaminasees_ES
Palabra clavesaltes_ES
Palabra clavetexturees_ES
TítuloUse of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, RM
AutorTéllez-Luis, SJ
AutorRamírez, JA
AutorVázquez, M
AutorUresti, RMes_ES
AutorTéllez-Luis, SJes_ES
AutorRamírez, JAes_ES
AutorVázquez, Mes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas257-262es_ES
URL relacionadahttps://doi.org/10.1016/j.foodchem.2003.09.033
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen86es_ES

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