Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:56Z
Fecha de publicación2011-01-01
ResumenThe restructuring process offers to fish processors the opportunity to obtain new products, taking advantage of both low-value fish species and remains from filleting and other processing operations. However, mechanical and functional properties of restructured products depend on the biochemical and physicochemical properties of muscle proteins, mainly myosin and actomyosin. In this regard, the biochemistry of fish muscle is different from that of mammals and birds. Therefore, fish products must be processed in a different way from red meat or poultry. The main fish products are surimi and restructured products. Fish products can be improved or modified by using hydrocolloids (carbohydrates and protein) as additives. In this review, the modern technology to obtain these products, the applications of hydrocolloids in fish products, and the implications of the increasing demand for healthy, low-salt fish products are discussed. (C) 2011 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodhyd.2011.05.009es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4780
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Hydrocolloidses_ES
URL relacionadohttps://doi.org/10.1016/j.foodhyd.2011.05.009es_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 claveRestructured productses_ES
Palabra claveStarches_ES
Palabra claveLow saltes_ES
Palabra claveCaseinatees_ES
Palabra claveTransglutaminasees_ES
Palabra claveHydrocolloidses_ES
Palabra claveAdditiveses_ES
TítuloFood hydrocolloids as additives to improve the mechanical and functional properties of fish products: A reviewes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRamirez, Jose A.
AutorUresti, Rocio M.
AutorVelazquez, Gonzalo
AutorVazquez, Manuel
AutorRamirez, Jose A.es_ES
AutorUresti, Rocio M.es_ES
AutorVelazquez, Gonzaloes_ES
AutorVazquez, Manueles_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número8es_ES
Rango de páginas1842-1852es_ES
URL relacionadahttps://doi.org/10.1016/j.foodhyd.2011.05.009
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen25es_ES

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