Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:56Z
Fecha de publicación2005-01-01
ResumenThe interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1-5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and changes their mechanical, functional and visual properties. The objective for this study was to evaluate the stabilizing effect of sucrose, trehalose, sorbitol and their mixtures (1:1) on myofibrillar arrowtooth flounder (Atheresthes stomias) proteins subjected to pressure treatments. Fish proteins solubilized with 2.5\% salt and 4, 8 and 12\% sucrose, sorbitol, trehalose or 1:1 mixtures of sucrose-sorbitol and trehalose-sorbitol were subjected to 600 MPa for 5 min. Texture profile analysis, protein solubility, heat induced gelling and color parameters were used to quantify pressure effects. Sorbitol at 8 and 12\% was the most efficient stabilizing agent against high pressure effects on protein functionality. (C) 2005 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodhyd.2004.12.006es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4790
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Hydrocolloidses_ES
URL relacionadohttps://doi.org/10.1016/j.foodhyd.2004.12.006es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Hydrocolloids
Palabra clavehigh pressurees_ES
Palabra clavearrowtooth flounderes_ES
Palabra clavebaroprotectores_ES
TítuloEffect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteinses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, RM
AutorVelazquez, G
AutorVázquez, M
AutorRamírez, JA
AutorTorres, JA
AutorUresti, RMes_ES
AutorVelazquez, Ges_ES
AutorVázquez, Mes_ES
AutorRamírez, JAes_ES
AutorTorres, JAes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número6es_ES
Rango de páginas964-973es_ES
URL relacionadahttps://doi.org/10.1016/j.foodhyd.2004.12.006
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen19es_ES

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