English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/12065
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Wheat fiber as a functional ingredient in restructured fish products

AuthorsSánchez Alonso, Isabel ; Haji-Maleki, Ramin; Borderías, A. Javier
KeywordsDietary fiber
Wheat fiber
Fish
Functional properties
Physical properties
Issue Date2007
PublisherElsevier
CitationFood Chemistry 100(3): 1037-1043 (2007)
AbstractThe technological effect of wheat fiber as an ingredient in minced fish was tested. Thus 3% and 6% of wheat fiber with different size particles were added to minced hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus) muscle and water was also added to maintain the original moisture of the sample. The addition of fiber increased the water holding capacity (WHC). The water binding capacity (WBC) also increased, but only when water was not added to maintain the moisture constant. The cooking drip was lower when 3% or 6% of fiber was added. In general, when the drip was released by gravity, the 250 μm particle fiber bound more water than the 80 μm particle fiber, but when the water was extracted by a centrifugal force the opposite was observed. Restructured products with fiber were whiter and their rigidity and cohesiveness were lower. Products with 3% of fiber were well rated by the sensory panel, unlike the products with 6% of fiber. No unusual flavors were apparent when the wheat fiber was added. The effect of fiber as a stabilizing agent on protein and lipid was not apparent, either.
Description7 pages, 5 tables.-- Available online Jan 4, 2006.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2005.09.090
URIhttp://hdl.handle.net/10261/12065
DOI10.1016/j.foodchem.2005.09.090
ISSN0308-8146
Appears in Collections:(IF) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.