Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss)

Díaz-Vela, Juan; Pérez‐Chabela, María de Lourdes; Totosaus, Alfonso

doi:10.1590/s0101-20612008000300027

Cited by 6 publications

(3 citation statements)

References 10 publications

(10 reference statements)

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“…In addition, the WHCs of gels prepared with organic salts were higher than those of gels prepared with NaCl, except SG. It was reported that SG, SC, and ST increased the negative charge of MPs and promoted electrostatic repulsion between MPs, resulting in improved WHC for surimi gels [ 30 ]. Kuwahara [ 31 ] reported the ability of SC to retain water and prevent actomyosin degeneration.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Chu

Deng

et al. 2022

Foods

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In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.

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Section: Resultsmentioning

confidence: 99%

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Chu

Deng

et al. 2022

Foods

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“…Emulsion capacity was reported as the total emulsified mL of oil per gram of protein before phase inversion. The conductivity–time graphs were obtained employing the MUL600 Interface Program v. 2.0 and exported to Origin Software v. 7.0 (OriginLab Corporation, Northampton, MA, USA) to calculate the area under the curve as Emulsion work (Ω s −1 ) (Díaz‐Vela et al. , 2008).…”

Section: Methodsmentioning

confidence: 99%

Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

Mena-Casanova

Totosaus

2011

Int J of Food Sci Tech

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The objective of this work was to determine the effect of k-carrageenan or j-carrageenan on the emulsion capacity, emulsion work and emulsion stability of milk proteins concentrate (MP) or sodium caseinate (SC) emulsions at different levels of pH and ionic strength. Incorporation of carrageenans to proteins emulsions resulted in an improvement of emulsifying properties at pH 6.0 and low ionic strength (0.2 m NaCl). Although emulsion capacity was high in MP than for SC, irrespectively of carrageenan employed, addition of k-carrageenan increased twofold emulsion work values (15 327 W s )1 for MP and 11 455 W s )1 for SC; around 6000 W s )1 in the other treatments). Emulsion stability was high with k-carrageenan (9.8 s) than MPj-carrageenan or MP (7.45 and 7.40 s, respectively). Carrageenan improving of emulsion properties was because of the complex formation with MP, characteristic of this type of food system when pH was above of isoelectric point.

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“…El MPP es visto como un producto menos refinado comparado con el surimi debido a que el MPP retiene componentes que ocasionan inestabilidad como enzimas, lípidos y pigmentos, que conllevan a diferencias en el sabor y textura frente al surimi (concentrado de actina y miosina) (Hall, 2010). La elaboración de surimi de trucha (ST) mejora sus propiedades de emulsión y gelificación cuando se trabaja a pH alcalino (<9) y con la adición de fosfatos de sodio (<0,05 %) (Díaz-Vela et al, 2008). El ST, comparable al surimi de sardina, es adecuado para la elaboración de kamoboko (Chang et al, 2011).…”

Section: Productos Reestructurados De Pescadounclassified

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

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Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

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Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss)

Cited by 6 publications

References 10 publications

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

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