Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince

Autor:	Rocio M. Uresti, Nancy López-Arias, Manuel Vázquez, José A. Ramírez
Jazyk:	angličtina
Rok vydání:	2003
Předmět:	amidated low methoxyl pectin gel fish restructured products Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 41, Iss 2, Pp 131-136 (2003)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
Popis:	Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour parameters were determined. ALM pectin at 1 % decreased firmness and work of extrusion of fish pastes but increased hardness, chewiness and cohesiveness of the gels (P
Databáze:	Directory of Open Access Journals
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