Effect of different storage methods on some functional properties of sardine muscle

Huidobro, Almudena; Pardo, M.V.; Borderías, A. Javier; Tejada, Margarita

doi:10.1007/bf01191033

Cited by 3 publications

(5 citation statements)

References 6 publications

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“…The reason for this may be that gelling was favored by denaturation and aggregation, or that enzymes which would normally degrade the gel during heating were deactivated . A similar tendency was reported in gels from washed mince of sardine (Sardina pilchardus) which had been kept chilled three days (Huidobro et al, 1992).…”

Section: Heat-induced Gel (T-m2)supporting

confidence: 79%

High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature

Pérez‐Mateos

Montero

1997

Journal of Food Science

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Response surface methodology was used to determine how interactions of pressure (150-500 MPa), time (10-30 min) and temperature (0-75°C) affected gelling of sardine washed mince (2.5% NaCl) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheological parameters were pressure around 300 MPa, chilled temperature (<10°C) and short processing times (10 min). Pressurizing considerably improved the rheological values of a mince which exhibited low gel-forming ability under conventional heat treatment.

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Section: Heat-induced Gel (T-m2)supporting

confidence: 79%

High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature

Pérez‐Mateos

Montero

1997

Journal of Food Science

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“…However, after 150 days storage, gels made from sardines of both provenances scored 5 in the folding test and exhibited similar gel strengths. To our knowledge, the tendency of gel-forming capacity to improve muscle storage time has not been described before in frozen fish, although a similar tendency has been reported in sardine chilled for 3 days (Huidobro et al, 1992). Nevertheless, Scott et al (1988) reported loss of gel strength in Alaska pollack muscle as a consequence of freezing-thawing, which was more pronounced when the muscle was kept in frozen storage (-29 °C).…”

Section: Synopsissupporting

confidence: 52%

“…Prueba de resistencia al plegado. similar en la plataforma gallega (Huidobro et al, 1992) son inferiores, y sin embargo, son mas elevados que en otros capturados en las mismas condiciones en otro ano (Huidobro ot al., 1990). Las diferencias se deben, sin duda, a la distinta climatologia y a pequenas variaciones en el lugar de captura.…”

Section: Resultados Y Discusionunclassified

“…Los valores iniciales de resistencia de gel (Figura 5) y prueba de plegado (Tabla 3) son similares a los que obtuvieron Huidobro et al (1992) en la misma especie capturada en circunstancias semejantes. La sardina del Mediterrgneo ofrece mayor capacidad gelificante que la del Cantdbrico, puesto que los geles elaborados a partir de la primera presentan el maximo valor en la prueba de plegado desde el analisis inicial, con resultados de resistencia de gel significativamente mas altos, al menos hasta el dia 60 de conservacion del musculo.…”

Section: Resultados Y Discusionunclassified

“…Sin embargo, al cabo de 150 dias de conservaci6n se obtienen geles a partir de las sardinas de ambas procedencias, que presentan un valor 5 en la prueba de plegado y resultados de resistencia de gel similares. La tendencia de la capacidad gelificante a mejorar a lo largo de la conservaci6n del musculo de sardina es un fen6meno que no se conoce que este descrito con anterioridad en pescado congelado, aunque en el caso de sardina refrigerada durante 3 dias se observ6 una tendencia similar (Huidobro et al, 1992). Sin embargo, Scott et nl.…”

Section: Resultados Y Discusionunclassified

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Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

Montero¹,

Gómez‐Guillén²,

Borderías³

1996

Food sci. technol. int.

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Se ha estudiado la capacidad gelificante del musculo picado de sardina, capturada en el Cantibrico y en el Mediterraneo en distinta estaci6n del ano, almacenado en estado congelado durante 150 dias. Tambien se estudia la influencia del envasado, atmosf6rico o a vacio, y la presencia de tocoferol como antioxidante sobre la capacidad gelificante del musculo picado. El musculo de la sardina del Mediterrineo present6 ualores de resistencia de gel superiorcs a la del Cantibrico desde el principio de su conservacion en estado congelado. Respecto a esta fltima, la capturada en noviembre present6 un gel con mejor resistencia. En general, si el m6sculo congelado se envasa a vacio presenta un indice de rancidez menor y un gel m5s resistente. Sin embargo, la actividad ulel tocoferol no parece suficientemente clara. La resistencia de gel es mayor a medida que el < musculo del que se parte permanece mas tiempo en estado congelado., aunque en el musculo de sardina del Cantabrico existe una clara agregacion progresiva de la proteina miofibrilar a lo largo de su conservacion. Pl1lalmls claz,cs: sardina, mcisctilo picado, gelificación, congelaci6n This paper examines the gel-forming ability of minced muscle of sardine -caught from the Bay of Biscay and the Mediterranean at different seasons -kept in frozen storage for 150 days. The influence of atmospheric and vacuum packaging on the gel-forming capacity of minced muscle, and the addition of tocopherol as antyoxidant were also studied. From the outset of frozen storage, Mediterranean sardine muscle exhibited greater gel strength than that from the Bay of Biscay. Sardines from the Bay of Biscay caught in November produced the best gels from any area. Generally, when frozen muscle was vacuum-packed, rancidity was less and gel strength improved. Activity of tocopherol does not seem sufficiently clear. In nearly all cases, gel strength was greater the longer the muscle was kept in frozen storage, although in Bay of Biscay sardine muscle there was progressive myofibrillar protein aggregation throughout the storage. INTRODUCCION .La sardina (Sardilla 1711CIIR1'G~IIS~ es una especie infrautilizada que se captura en toda la costa de la peninsula fb6rica. Dicha especie se divide en dos subespecies : Sardinrt pilclrardus pilclll1rdlls de Walbaum en at Stockholm University Library on August 20, 2015 fst.sagepub.com Downloaded from 112 el AtlAntico y CantAbrico, y Sardina pilchardus srtl~dilla de Risso en el MediterrAneo. La primera tiene una mayor talla y su musculo es mas consistente. La sardina tiene variaciones muy pronunciadas en la composición de su musculo segun la estaci6n del ano. Asi, la cantidad porcentual de grasa respecto a musculo h6medo llega a ser alrededor del 20% entre los meses de agosto y octubre, mientras que entre enero y febrero es del 1-2 % (JimenezColmenero et al., 1988 ; Abdelmouleh ei al., 1980 y Nunes et al., 1990).Jim6nez-Colmenero ~~ al. (1988) observaron en la subespecie del AtlAntico que, al contrario de lo que ocurre en otras especies de musculo blanco, dete...

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Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels

Castro¹,

Gómez‐Guillén²,

Montero³

1997

Food Chemistry

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Effect of different storage methods on some functional properties of sardine muscle

Cited by 3 publications

References 6 publications

High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature

High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature

Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels

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