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dc.contributor.authorSánchez Alonso, Isabel-
dc.contributor.authorSolas, M. Teresa-
dc.contributor.authorBorderías, A. Javier-
dc.date.accessioned2009-04-02T11:37:29Z-
dc.date.available2009-04-02T11:37:29Z-
dc.date.issued2007-02-21-
dc.identifier.citationJournal of Food Science 72(2): E94-E101 (2007)en_US
dc.identifier.issn0022-1147-
dc.identifier.urihttp://hdl.handle.net/10261/12076-
dc.description8 pages, 4 figures, 3 tables.-- PMID: 17995839 [PubMed].en_US
dc.description.abstractFunctional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are that it is a natural product containing high concentrations of dietary fiber (DF) with a high-soluble DF (sDF)/insoluble DF (iDF) ratio and associated bioactive compounds; as such it is considered potentially suitable for use as dietary fiber in the enrichment of foods. WGDF was therefore added to minced fish muscle (MFM) of horse mackerel (Trachurus trachurus) to take advantage of its technological properties, and also to enrich a food product that is a functional product in itself but does not contain dietary fiber. WGDF was added (2% and 4%) to MFM, which was stored for 6 mo at –20°C, and a further lot was vacuum packed. Physical and mechanical properties, sensory and color analyses, microscopy, and electrophoretic profiles were all done in samples every month. The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods. The addition of WGDF to MFM augmented aggregation of myofibrillar proteins in the course of frozen storage, although electrophoretic profiles were very similar in samples with and without WGDF. The addition of WGDF to MFM made samples softer and less springy and cohesive. SEM showed good dispersion of WGDF in MFM but the matrix was more discontinuous than in the control. Water retention was significantly enhanced when WGDF was added, and the cooking yield improved. In sensory evaluation, samples containing 2% of WGDF scored highest in overall acceptance as compared with the control. Vacuum packing did not significantly affect the properties considered during frozen storage.en_US
dc.description.sponsorshipThis work has been supported by the Spanish Ministerio de Educación y Ciencia under Projects AGL2002-04104-C04-03 and AGL2002-04104-C04-01, and by the EU under Integrated Project SEAFOODplus (Ref. FP6/506359). The authors thank the Spanish Ministerio de Educación y Ciencia for Ms. Sánchez-Alonso’s predoctoral fellowship.en_US
dc.format.extent2259307 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherBlackwell Publishingen_US
dc.rightsclosedAccessen_US
dc.subjectDietary fiberen_US
dc.subjectFrozen storageen_US
dc.subjectFunctional propertiesen_US
dc.subjectMechanical propertiesen_US
dc.subjectMicroscopyen_US
dc.subjectWine by-productsen_US
dc.titlePhysical study of minced fish muscle with a white-grape by-product added as an ingredienten_US
dc.typeartículoen_US
dc.identifier.doi10.1111/j.1750-3841.2007.00273.x-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1750-3841.2007.00273.xen_US
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