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dc.contributor.authorSánchez Alonso, Isabel-
dc.contributor.authorHaji-Maleki, Ramin-
dc.contributor.authorBorderías, A. Javier-
dc.identifier.citationFood Chemistry 100(3): 1037-1043 (2007)en_US
dc.description7 pages, 5 tables.-- Available online Jan 4, 2006.en_US
dc.description.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.en_US
dc.description.sponsorshipThis work has been supported by the Spanish Ministerio de Educación y Ciencia under Project AGL2002-04104-C04-03 and by UE under Integrated Project SEAFOODplus (Ref. FP6/506359). The authors thank the Spanish Ministerio de Educación y Ciencia for Ms. Sánchez-Alonso predoctoral fellowship.en_US
dc.format.extent131381 bytes-
dc.subjectDietary fiberen_US
dc.subjectWheat fiberen_US
dc.subjectFunctional propertiesen_US
dc.subjectPhysical propertiesen_US
dc.titleWheat fiber as a functional ingredient in restructured fish productsen_US
dc.description.peerreviewedPeer revieweden_US
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