Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

Detalhes bibliográficos
Autor(a) principal: Moreno,Helena
Data de Publicação: 2013
Outros Autores: Carballo,Jose, Borderías,Javier
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100020
Resumo: Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p &gt; 0.05) was detected during storage.
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spelling Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storagecold bindersprototypes of restructured productschilled storageRestructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p &gt; 0.05) was detected during storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100020Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000004info:eu-repo/semantics/openAccessMoreno,HelenaCarballo,JoseBorderías,Javiereng2013-04-09T00:00:00Zoai:scielo:S0101-20612013000100020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-04-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
title Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
spellingShingle Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
Moreno,Helena
cold binders
prototypes of restructured products
chilled storage
title_short Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
title_full Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
title_fullStr Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
title_full_unstemmed Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
title_sort Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
author Moreno,Helena
author_facet Moreno,Helena
Carballo,Jose
Borderías,Javier
author_role author
author2 Carballo,Jose
Borderías,Javier
author2_role author
author
dc.contributor.author.fl_str_mv Moreno,Helena
Carballo,Jose
Borderías,Javier
dc.subject.por.fl_str_mv cold binders
prototypes of restructured products
chilled storage
topic cold binders
prototypes of restructured products
chilled storage
description Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p &gt; 0.05) was detected during storage.
publishDate 2013
dc.date.none.fl_str_mv 2013-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.1 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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