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Interactions of κ-carrageenan plus other hydrocolloids in fish myosystem gels

AuthorsPérez-Mateos, Miriam ; Hurtado, José L.; Montero García, Pilar ; Fernández Martín, Fernando
Blue whiting gels
Hydrocolloid blends
Functional properties
Issue Date2001
CitationJournal of Food Science 66: 838- 843 (2001)
AbstractMixtures of κ-carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture of κ-carrageenan with locust bean gum. Light microscopy revealed that κ-carrageenan and xanthan mixed locally with locust bean at its rich domains. κ-carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint interactions for the mixtures of κ-carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of κ-carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties.
Publisher version (URL)https://doi.org/10.1111/j.1365-2621.2001.tb15183.x
Identifiersdoi: 10.1111/j.1365-2621.2001.tb15183.x
issn: 0022-1147
Appears in Collections:(IF) Artículos
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