| Autor: |
Gonzalo Velazquez, Gerardo Lopez-Echevarria, Manuel Vázquez, J. A. Torres, José A. Ramírez, P. Miranda-Luna |
| Rok vydání: |
2007 |
| Předmět: |
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| Zdroj: |
Ciencia y Tecnologia Alimentaria. 5:340-345 |
| ISSN: |
1135-8122 |
| Popis: |
Resumen Soluble proteins from surimi wash water (SWW) can be insolubilized by complexing with chitosan-alginate allowing its recovery and the reduction of the organic matter in the processing water discharged from surimi processing plants. The objective of this work was to evaluate the effect of adding soluble proteins recovered from Pacific whiting SWW on the mechanical and functional properties of commercial Alaska Pollock surimi grade FA. Levels evaluated were 0 (control), 10, 30 and 50 g insolubilized SWW solids/kg Alaska Pollock grade FA surimi. The mechanical and functional properties of Alaska Pollock surimi pastes and gels were characterized by texture profile analysis (TPA), puncture test, expressible water (EW) and color attributes. TPA and puncture test parameters increased significantly (P≤0.05) when 10–30 g/kg of soluble proteins from Pacific whiting SWW were added. EW values increased also, indicating a decrease of the water holding capacity. Color parameters showed that all surimi ... |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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