Use of amidated low methoxyl pectin to produce fish restructured products

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:30:37Z
Fecha de publicación2003-02-17
ResumenRecently, amidated low methoxyl (ALM) pectin has been shown to improve functional and textural properties of surimi. The objective of this work was to determine the effect of ALM pectin on fish pastes and functionality of restructured fish products. Whole muscle of sole (Cyclopsetta chittendenii) was used to obtain solubilized pastes with 2.5\% salt and 0 (control), 1, 2, 3 or 5\% ALM pectin. Changes in firmness, consistency, expressible water contents and colour parameters (L{*}, a{*}, b{*}, chroma and hue) were measured in pastes. Fish gels were obtained by incubating pastes at 40 degreesC for 30 min, followed by 90 degreesC for 15 min. Changes on breaking force, deformation and gel strength of restructured products were measured. ALM pectin decreased significantly (P < 0.05) firmness and consistency of pastes when added at 1\%. Increases in both parameters were observed using higher ALM pectin levels. Adding ALM pectin to the paste increased the yellowness and redness (P < 0.05) according with a{*} and b{*} values. ALM pectin improved significantly (P < 0.05) breaking force and gel strength, and decreased the content of expressible water when added at 1 or 2\%. Higher level of addition decreased significantly all mechanical properties. Results obtained indicated that ALM pectin at 1\% could be employed to improve water holding capacity and mechanical properties of restructured fish products. (C) 2002 Elsevier Science Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/s0268-005x(02)00049-8es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2589
Idiomaenes_ES
EditorialElsevier BVes_ES
RelaciónFood Hydrocolloidses_ES
URL relacionadohttps://doi.org/10.1016/s0268-005x(02)00049-8es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Hydrocolloids
Palabra clavePectines_ES
Palabra claveChemistryes_ES
Palabra claveFish <Actinopterygii>es_ES
Palabra claveFood sciencees_ES
Palabra claveWater holding capacityes_ES
Palabra claveSolubilizationes_ES
Palabra claveChromatographyes_ES
Palabra claveBiochemistryes_ES
ClasificaciónNanocomposite Films for Food Packaginges_ES
TítuloUse of amidated low methoxyl pectin to produce fish restructured productses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, Rocı́o M.
AutorLópez-Arias, N
AutorGonzález-Cabriales, Juan Jose
AutorUresti, Rocı́o M.es_ES
AutorLópez-Arias, Nes_ES
AutorRamı́rez, José A.
AutorGonzález-Cabriales, Juan Josees_ES
AutorRamı́rez, José A.es_ES
AutorVázquez, Manuel
AutorVázquez, Manueles_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas171-176es_ES
URL relacionadahttps://doi.org/10.1016/s0268-005x(02)00049-8
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen17es_ES

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