Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:27Z
Fecha de publicación2007-01-01
ResumenThe intake of pectin has been reported as healthful for people with risk of cardiovascular diseases. Moreover this is a known fiber able to reduce plasmatic cholesterol. But this hydrocolloid is low compatible with gels from muscle proteins. Only amidated low methoxyl pectins (ALMP) have been reported as adequate to increase mechanical properties of restructured fish products. Striped mullet (Mugil cephalus) is an abundant subutilized fish in the Gulf of Mexico. The objective of this work was to determine the effect of the degree of amidation of ALMP in the functional and mechanical properties of restructured fish products from striped mullet. Different concentration of pectin (0 as control, 10, 20, 30 or 50 g/kg) and three degree of amidation (5\%, 10\% or 25\%) were studied. Fish pastes were incubated at 40 degrees C for 30 min before cooking at 90 degrees C for 20 min. Backward extrusion, expressible water and color of fish paste were analyzed and treated gels were characterized by changes in mechanical properties (texture profile analysis, puncture test and torsion test), expressible water and color. Results obtained suggest that ALMP with higher level of amidation increased mechanical properties and the water holding capacity of fish gels. Gels containing up to 50 g/kg of 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, which have high content in proteins, polyunsaturated fatty acids and pectin and low content in cholesterol. (c) 2006 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodhyd.2006.06.002es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4289
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Hydrocolloidses_ES
URL relacionadohttps://doi.org/10.1016/j.foodhyd.2006.06.002es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Hydrocolloids
Palabra clavefishes_ES
Palabra clavepectines_ES
Palabra clavegellinges_ES
Palabra clavelow methoxyl pectines_ES
Palabra claveamidationes_ES
Palabra clavehealthier fish foodes_ES
TítuloFiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectines_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRamirez, J. A.
AutorRodriguez, N. R.
AutorUresti, R. M.
AutorVelazquez, G.
AutorVazquez, M.
AutorRamirez, J. A.es_ES
AutorRodriguez, N. R.es_ES
AutorUresti, R. M.es_ES
AutorVelazquez, G.es_ES
AutorVazquez, M.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número4es_ES
Rango de páginas527-536es_ES
URL relacionadahttps://doi.org/10.1016/j.foodhyd.2006.06.002
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen21es_ES

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