2024-03-29T04:58:49Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/120632021-06-22T12:31:09Zcom_10261_42343com_10261_2col_10261_42344
Sánchez Alonso, Isabel
Haji-Maleki, Ramin
Borderías, A. Javier
2009-04-02T10:49:18Z
2009-04-02T10:49:18Z
2006-06-24
European Food Research and Technology 223(4): 571-576 (2006)
1438-2377
http://hdl.handle.net/10261/12063
10.1007/s00217-005-0242-4
1438-2385
The technological effect of wheat fibre, as a healthy ingredient in which consumers are interested, was studied in surimi gel products. Three and six per cent wheat fibre with different particle sizes was added. Functional properties of wheat fibre, such as water retention capacity (WRC), swelling (SW) and fat adsorption capacity (FAC), were determined. Elastic modulus (G′) of surimi with 6% wheat fibre was lower throughout thermal gelling. Under scanning electronic microscopy (SEM), gel samples with added fibre presented uneven distribution of fibre. This induced the formation of a non-homogeneous protein net associated with lower gel strength, cohesiveness and water binding capacity (WBC). The sensory panel found no differences in appearance but differences in texture among samples containing different proportions and types of fibre. Fibre with large particle sizes protected surimi from loss of gel strength and hardness during freezing. There were very few variations during frozen storage of different samples.
eng
closedAccess
Dietary fibre
Wheat fibre
Fish muscular gels
Functional properties
Physical properties
Effect of wheat fibre in frozen stored fish muscular gels
artículo