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Application of response surface methodology to study the effect of different calcium sources in fish muscle-alginate restructured products

Other TitlesAplicação da metodologia superfície de resposta para determinar a contribuição das diferentes fontes de cálcio para as propriedades do músculo reestruturado de peixe-alginate
AuthorsMoreno Conde, Helena María CSIC ORCID; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID
KeywordsSodium alginate
Calcium chloride
Calcium caseinate
Ccalcium lactate
Restructured fish product
Issue DateMar-2011
PublisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos
CitationCiencia e Tecnologia de Alimentos 31 (1) : 209-216 (2011)
AbstractSodium alginate needs the presence of calcium ions to gelify. For this reason, the contribution of the calcium source in a fish muscle mince added by sodium alginate, makes gelification possible, resulting a restructured fish product. The three different calcium sources considered were: Calcium Chloride (CC); Calcium Caseinate (CCa); and Calcium lactate (CLa). Several physical properties were analyzed, including mechanical properties, colour and cooking loss. Response Surface Methodology (RSM) was used to determine the contribution of different calcium sources to a restructured fish muscle. The calcium source that modifies the system the most is CC. A combination of CC and sodium alginate weakened mechanical properties as reflected in the negative linear contribution of sodium alginate. Moreover, CC by itself increased lightness and cooking loss. The mechanical properties of restructured fish muscle elaborated were enhanced by using CCa and sodium alginate, as reflected in the negative linear contribution of sodium alginate. Also, CCa increased cooking loss. The role of CLa combined with sodium alginate was not so pronounced in the system discussed here.
Description8 páginas, 5 tablas, 3 figuras.
Publisher version (URL)http://www.scielo.br/pdf/cta/v31n1/32.pdf
Appears in Collections:(ICTAN) Artículos
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