Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product
| Autor: | Hakimeh Jannat-Alipour, Fereidoon Rafipour, Mehdi Tabarsa, Bahareh Shabanpour, Masoud Rezaei |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
biology
Moisture Chemistry 010401 analytical chemistry Extraction (chemistry) 04 agricultural and veterinary sciences Proximate biology.organism_classification Shelf life 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Ulva intestinalis Lipid oxidation Sulphated polysaccharides TBARS Original Article Food science Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-03846-y |
| Popis: | This study aimed to investigate the performance of equal amounts of edible green seaweed, Ulva intestinalis powder (2.77 g kg(−1)), and its sulphated polysaccharide ([USP], 0.5 g kg(−1), based on the extraction yield from U. intestinalis powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at − 18 °C as compared with the control. Results showed incorporation of two functional components resulted in lower TBARS values compared with the control over 6 months (P ≤ 0.05). The USP incorporated fingers showed the least moisture loss over 6 months (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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