English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/17773
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 28 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Effect of chitosan and microbial transglutaminase on the gel forming ability of horse mackerel (Trachurus spp.) muscle under high pressure

AutorGómez Guillén, M. C. ; Montero García, Pilar ; Solas, M. Teresa; Pérez Mateos, Miriam
Palabras claveChitosan
Microbial transglutaminase
Fish mince
High pressure
Antioxidant
Fecha de publicación13-oct-2004
EditorElsevier
CitaciónFood Research International 38(1): 103-110 (2005)
ResumenThis paper examines the effect of high pressure treatment (300 MPa, 25 °C, 15 min), combined with a prior or a subsequent setting step (25 °C, 2 h), on gelling properties of mackerel mince containing 1.5% chitosan and/or 0.02% microbial transglutaminase (MTG). Rheological analyses (folding test, puncture test and stress–relaxation test), scanning electron microscopy, protein solubility and thiobarbituric acid reactive substances (TBARS) were performed in gels. Chitosan did not substantially modify rheological and microstructural properties of gels obtained under high pressure conditions but reduced lipid oxidation. It exhibited only a slight reduction in gel elasticity, whereas MTG, alone or in combination with chitosan, led to an increase in hardness and to a considerable decrease in elasticity and breaking deformation. No evidence of synergism between chitosan and MTG was found. Pressurization with previous setting induced more deformable and stronger gels and reduced the amount of TBARS as compared to high pressure without setting, or with a setting step following pressurization.
Descripción8 pages, 5 figures.-- Printed version published Jan 2005.
Versión del editorhttp://dx.doi.org/10.1016/j.foodres.2004.09.004
URIhttp://hdl.handle.net/10261/17773
DOI10.1016/j.foodres.2004.09.004
ISSN0963-9969
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.