2024-03-28T19:52:09Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1253812021-04-30T11:32:54Zcom_10261_70com_10261_2col_10261_323
DIGITAL.CSIC
author
Cando, Deysi
author
Herranz, Beatriz
author
Borderías, A. Javier
author
Moreno Conde, Helena María
funder
Consejo Superior de Investigaciones Científicas (España)
funder
Ministerio de Economía y Competitividad (España)
2015-11-20T10:02:22Z
2015-11-20T10:02:22Z
2016
Food Chemistry 196: 791- 799 (2016)
http://hdl.handle.net/10261/125381
10.1016/j.foodchem.2015.10.022
http://dx.doi.org/10.13039/501100003339http://dx.doi.org/10.13039/501100003329
©2015 Elsevier Ltd. All rights reserved. This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi processing). To induce protein gelation, gels were first heated and then set at 5°C/24 h. Once the physicochemical and rheological properties of the gels were determined, cystine and lysine were found to be the most effective additives improving the characteristics of low NaCl surimi gels. The action of these additives is mainly based on the induction of myofibrillar protein unfolding thus facilitating the formation of the types of bonds needed to establish an appropriate network. It was found that a setting period was needed for gel processing to maximize the effect of the additives.
eng
closedAccess
Different additives to enhance the gelation of surimi gel with reduced sodium content
artículo
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accesoRestringido.pdf.txt