Effects of amidated low methoxyl pectin on healthy restructured fish food from Mexican flounder (Cyclopsetta chittendeni)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:00Z
Fecha de publicación2008-01-01
ResumenNowadays an increasing demand of functional foods exists. In the case of fish products, pectins can be added to offer an additional healthy value to the consumer with a positive effect in the textural properties. Therefore, it is possible to take advantage of species with low commercial value or that are captured incidentally and sacrificed by error, like Mexican flounder (Cyclopsetta chittendeni). The objective of this work was to determine the effect of the addition of amidated low methoxyl pectins (ALMPs) on the functional and mechanical properties of restructured fish products from Mexican flounder. Different concentration of pectins (0 as control, 10, 20, 30 or 50 g/kg) and degrees of amidation (5, 10 or 25\%) were studied. The fish pastes obtained were incubated at 40C for 30 min before they were cooked at 90C for 20 min. Backward extrusion, expressible water (E-w) and color of fish pastes were determined, and treated gels were characterized by changes in mechanical properties (texture profile analysis, puncture test and torsion test), E-w and color. Results obtained suggest that the ALMP with the highest degree of amidation increased mechanical properties and the water-holding capacity of fish gels. Gels containing 10 g/kg of 10 or 25\% ALMP showed adequate mechanical and functional properties with almost no changes perceptible in color attributes. ALMP can be used to offer to consumers healthier fish foods based on mexican flounder.es_ES
Doihttps://doi.org/10.1111/j.1745-4530.2007.00149.xes_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4809
Idiomaenes_ES
EditorialWILEYes_ES
RelaciónJournal of Food Process Engineeringes_ES
URL relacionadohttps://doi.org/10.1111/j.1745-4530.2007.00149.xes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of Food Process Engineering
TítuloEffects of amidated low methoxyl pectin on healthy restructured fish food from Mexican flounder (Cyclopsetta chittendeni)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRodriguez, Nubia R.
AutorUresti, Rocio M.
AutorVelazquez, Gonzalo
AutorVazquez, Manuel
AutorRamirez, Jose A.
AutorRodriguez, Nubia R.es_ES
AutorUresti, Rocio M.es_ES
AutorVelazquez, Gonzaloes_ES
AutorVazquez, Manueles_ES
AutorRamirez, Jose A.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas229-246es_ES
URL relacionadahttps://doi.org/10.1111/j.1745-4530.2007.00149.x
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen31es_ES

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