Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:37Z
Fecha de publicación2006-01-01
ResumenMexican flounder (Cyclopsetta chittendenni) is an abundant fish specie usually caught as shrimp by-catch in the north of the Gulf of Mexico, but due to its small size is mostly discarded after dying during catching and handling operations. The objective of this work was to determine the feasibility of obtaining low-salt restructured fish products using flounder flesh as raw material. Two levels of salt (10 and 20 g/kg) were tested and microbial transglutaminasa (MTGase) (3 g/kg) or whey protein concentrate (WPC) (10 g/kg) were used as binders. Changes in mechanical properties (texture profile analysis and puncture test), expressible water and colour attributes were measured. Good gels from Mexican flounder were obtained at both salt levels. The use of MTGase improved the mechanical properties at both salt levels. However, WPC improved the mechanical properties of gels obtained only with 20 g salt/kg. The restructured fish products showed a light greyish colour adequate for commercialization.es_ES
Doihttps://doi.org/10.1007/s00217-005-0210-zes_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4440
Idiomaenes_ES
EditorialSPRINGERes_ES
RelaciónEuropean Food Research and Technologyes_ES
URL relacionadohttps://doi.org/10.1007/s00217-005-0210-zes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteEuropean Food Research and Technology
Palabra claveMexican flounderes_ES
Palabra clavemicrobial transglutaminasees_ES
Palabra clavewhey protein concentratees_ES
Palabra clavelow-salt productses_ES
Palabra claverestructured fish productses_ES
TítuloProduction of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binderses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRamirez, Jose A.
AutorDel Angel, Alfredo
AutorVelazquez, Gonzalo
AutorVazquez, Manuel
AutorRamirez, Jose A.es_ES
AutorDel Angel, Alfredoes_ES
AutorVelazquez, Gonzaloes_ES
AutorVazquez, Manueles_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
Rango de páginas341-345es_ES
URL relacionadahttps://doi.org/10.1007/s00217-005-0210-z
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen223es_ES

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