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New alternatives in seafood restructured products

AuthorsMoreno Conde, Helena María ; Herranz, Beatriz ; Pérez-Mateos, Miriam ; Sánchez-Alonso, Isabel; Borderías, A. Javier
KeywordsFatty acids
Dietary fiber
Sodium alginate
Microbial transglutaminase
Cold gelation
Restructured seafood
Pollutant alleviation
Issue Date2016
PublisherTaylor & Francis
CitationCritical Reviews in Food Science and Nutrition 56(2): 237-248 (2016)
AbstractA general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbialtransglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper.
Description13 págs.
Publisher version (URL)http://dx.doi.org/10.1080/10408398.2012.719942
Identifiersdoi: 10.1080/10408398.2012.719942
issn: 1040-8398
Appears in Collections:(CFMAC-IEM) Artículos
(ICTAN) Artículos
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