Effects of adding fish gelatin on Alaska pollock surimi gels

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:01Z
Fecha de publicación2009-01-01
ResumenFish gelatin is a food additive obtained after hydrolysis of collagen from fish skin. The importance of fish gelatin as a food additive is increasing due to its increased commercial availability. Surimi is washed minced fish meat used as the raw material for seafood analogs like crabmeat substitutes. The most important attributes of surimi are gelling and whiteness. The objective of this work was to determine the effect of using fish gelatin as an additive in surimi to improve the mechanical and functional properties of gels. Surimi gels were prepared by mixing grade A or FA surimi (Alaska pollock) with salt (20 g/kg w/w) and commercial fish gelatin at 0 (control), 5, 7.5, 10, or 15 g/kg (w/w) previously dissolved in water (200 mL/kg surimi). The solubilized paste was incubated at 40 degrees C for 30 min followed by cooking at 90 degrees C for 15 min. Changes in mechanical properties (torsion test), a functional property (expressible water content) and color attributes of surimi gels were measured. Grade FA surimi gels containing 7.5-15 g/kg of fish gelatin showed an improved expressible moisture. However, gelatin added at 15 g/kg showed a disruptive effect detrimental to the mechanical properties. Color parameters were modified slightly. Whiteness attribute as affected by increasing the fish gelatin was instrumentally detected but not observed by sensory panelists. Gelatin did not change the overall color attributes and all gels remained in the grayish region. These results indicated that fish gelatin did not have an advantage for using as a functional additive in Alaska pollock surimi grades A or FA. However, it can be used at up to 10 g/kg without a negative effect on the mechanical properties. (C) 2009 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodhyd.2009.07.002es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4857
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Hydrocolloidses_ES
URL relacionadohttps://doi.org/10.1016/j.foodhyd.2009.07.002es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Hydrocolloids
Palabra claveSurimies_ES
Palabra claveFish gelatines_ES
Palabra claveGeles_ES
Palabra claveMechanical propertieses_ES
Palabra claveAlaska pollockes_ES
TítuloEffects of adding fish gelatin on Alaska pollock surimi gelses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorHernandez-Briones, Araceli
AutorVelazquez, Gonzalo
AutorVazquez, Manuel
AutorRamirez, Jose A.
AutorHernandez-Briones, Aracelies_ES
AutorVelazquez, Gonzaloes_ES
AutorVazquez, Manueles_ES
AutorRamirez, Jose A.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número8es_ES
Rango de páginas2446-2449es_ES
URL relacionadahttps://doi.org/10.1016/j.foodhyd.2009.07.002
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen23es_ES

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