Cuantificación De La Persistencia Y Homogeneidad De Espumas Mediante Procesamiento De Imágenes Quantification of Foam's Stability and Homogeneity by Image Processing

Castillo-Castañeda, Eduardo; Courtois, Francis; Relkin, Perla

doi:10.1080/11358120609487686

Cited by 3 publications

(2 citation statements)

References 9 publications

(10 reference statements)

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“…Actually, some additives have been proposed to improve mechanical and functional properties of surimi and restructured fish gels. The additives studied include proteinaceous additives such as egg white (Yetim and Ockerman 1995), casein and beef plasmathrombin (Baker et al 2000), enzymes like microbial transglutaminase (Ramírez et al 2000), as well as several carbohydrates considered as food hydrocolloids, such as xanthan, guar, kappa and iota carrageenans, and pectins Ramírez et al 2002a,b;Castillo-Castañeda et al 2006).…”

Section: Introductionmentioning

confidence: 99%

EFFECTS OF AMIDATED LOW METHOXYL PECTIN ON HEALTHY RESTRUCTURED FISH FOOD FROM MEXICAN FLOUNDER (CYCLOPSETTA CHITTENDENI)

Rodríguez

Uresti

Velázquez

et al. 2008

J Food Process Engineering

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Nowadays an increasing demand of functional foods exists. In the case of fish products, pectins can be added to offer an additional healthy value to the consumer with a positive effect in the textural properties. Therefore, it is possible to take advantage of species with low commercial value or that are captured incidentally and sacrificed by error, like Mexican flounder (Cyclopsetta chittendeni). The objective of this work was to determine the effect of the addition of amidated low methoxyl pectins (ALMPs) on the functional and mechanical properties of restructured fish products from Mexican flounder. Different concentration of pectins (0 as control, 10, 20, 30 or 50 g/kg) and degrees of amidation (5, 10 or 25%) were studied. The fish pastes obtained were incubated at 40C for 30 min before they were cooked at 90C for 20 min. Backward extrusion, expressible water (Ew) and color of fish pastes were determined, and treated gels were characterized by changes in mechanical properties (texture profile analysis, puncture test and torsion test), Ew and color. Results obtained suggest that the ALMP with the highest degree of amidation increased mechanical properties and the water‐holding capacity of fish gels. Gels containing 10 g/kg of 10 or 25% ALMP showed adequate mechanical and functional properties with almost no changes perceptible in color attributes. ALMP can be used to offer to consumers healthier fish foods based on mexican flounder. PRACTICAL APPLICATIONS A new application to Mexican flounder (Cyclopsetta chittendeni), an abundant fish species in the Gulf of Mexico, was found. High volumes of this species are incidentally caught as part of the shrimp bycatch and discarded because of their small size. The results showed that with the use of amidated low methoxyl pectin as additive, a healthier fish food can be obtained.

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Section: Introductionmentioning

confidence: 99%

EFFECTS OF AMIDATED LOW METHOXYL PECTIN ON HEALTHY RESTRUCTURED FISH FOOD FROM MEXICAN FLOUNDER (CYCLOPSETTA CHITTENDENI)

Rodríguez

Uresti

Velázquez

et al. 2008

J Food Process Engineering

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show abstract

“…La adquisición o captura de imágenes se realiza a través de algún dispositivo analógico o digital, en el caso de ser un equipo analógico se debe disponer de un equipo que permita la transformación en formato digital de la información. Son condiciones fundamentales en esta etapa la adecuada iluminación de la muestra y la resolución del sistema de captura (Castillo Castañeda et al, 2006); imágenes logradas con alta calidad requieren tratamientos de pre-procesamiento sencillos, disminuyendo los costos y tiempos de trabajo (Aguilera, Cipriano, & Era, n.d.;Du & Sun, 2006).…”

Section: Figura I-16 Etapas Del Procesamiento De Imágenes (Adaptado Dunclassified

Desarrollo De Espumante De Naranja - Estudio De La Formación De Burbujas Aplicando Análisis De Imágenes

Arteaga¹,

Cristina²

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Efecto Del Nivel De Azúcar en La Calidad De La Efervescencia en Sidra Espumosa Mediante Análisis De Imágenes Effect of Sugar Level on Effervescence Quality in Sparkling Cider by Image Processing

Soto-Herrera

Castillo-Castañeda

Martínez-Peniche

2008

Ciencia y Tecnologia Alimentaria

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Cuantificación De La Persistencia Y Homogeneidad De Espumas Mediante Procesamiento De Imágenes Quantification of Foam's Stability and Homogeneity by Image Processing

Cited by 3 publications

References 9 publications

EFFECTS OF AMIDATED LOW METHOXYL PECTIN ON HEALTHY RESTRUCTURED FISH FOOD FROM MEXICAN FLOUNDER (CYCLOPSETTA CHITTENDENI)

EFFECTS OF AMIDATED LOW METHOXYL PECTIN ON HEALTHY RESTRUCTURED FISH FOOD FROM MEXICAN FLOUNDER (CYCLOPSETTA CHITTENDENI)

Desarrollo De Espumante De Naranja - Estudio De La Formación De Burbujas Aplicando Análisis De Imágenes

Efecto Del Nivel De Azúcar en La Calidad De La Efervescencia en Sidra Espumosa Mediante Análisis De Imágenes Effect of Sugar Level on Effervescence Quality in Sparkling Cider by Image Processing

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