ISSN:
1438-2385
Keywords:
Key words Gelation
;
Hydrocolloid
;
Blue whiting (Micromesistius poutassou)
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Several hydrocolloids (locust bean gum, guar gum, xanthan gum, iota-carrageenan, kappa-carrageenan, carboxymethylcellulose and alginate) were added in different concentrations (0.5, 1.0, 2.0, 3.0, and 4.0%) to determine their behaviour as additives in washed blue whiting muscle mince. Higher percentages significantly reduced rheological properties, which in some cases fell to values below that of the control gel, with no added hydrocolloids. Water holding capacity, on the other hand, was lowest at low concentrations. Gel colour was virtually unaffected by the presence of different hydrocolloid concentrations in the formulation. Discriminant analysis differentiated the various hydrocolloids used, chiefly on the basis of hardness; however, the most influential factor affected by the concentration of hydrocolloid was breaking force. In this manner, it was defined what properties can be achieved by addition of these ingredients obtaining a variety of characteristics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050568
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