Effect of amidated low methoxyl pectin on the mechanical properties and colour attributes of fish mince

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:31Z
Fecha de publicación2003-01-01
ResumenPectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour parameters were determined. ALM pectin at 1\% decreased firmness and work of extrusion of fish pastes but increased hardness, chewiness and cohesiveness of the gels (P<0.05). The addition of ALM pectin increased slightly the whiteness and yellowness of mince gels. Chrome parameter indicated that gels remained in the grayish achromatic region. Therefore ALM pectin at 1\% could be employed to modify the textural properties of fish mince.es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4351
Idiomaenes_ES
EditorialFACULTY FOOD TECHNOLOGY BIOTECHNOLOGYes_ES
RelaciónFood Technology and Biotechnologyes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Technology and Biotechnology
Palabra claveamidated low methoxyl pectines_ES
Palabra clavegeles_ES
Palabra clavefishes_ES
Palabra claverestructured productses_ES
TítuloEffect of amidated low methoxyl pectin on the mechanical properties and colour attributes of fish mincees_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, RM
AutorLópez-Arias, N
AutorRamírez, JA
AutorVázquez, M
AutorUresti, RMes_ES
AutorLópez-Arias, Nes_ES
AutorRamírez, JAes_ES
AutorVázquez, Mes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas131-136es_ES
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen41es_ES

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