Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince

Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture...

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Main Authors:	Rocio M. Uresti, Nancy López-Arias, Manuel Vázquez, José A. Ramírez
Format:	Article
Language:	English
Published:	University of Zagreb 2003-01-01
Series:	Food Technology and Biotechnology
Subjects:	amidated low methoxyl pectin gel fish restructured products
Online Access:	http://hrcak.srce.hr/file/163968

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spelling	doaj-661751a162f6407e8a882cfa1f456b872020-11-25T02:37:04ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062003-01-01412131136Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish MinceRocio M. Uresti0Nancy López-Arias1Manuel Vázquez2José A. Ramírez3Unidad Académica Multidisciplinaria Reynosa Aztlán Universidad Autónoma de Tamaulipas Apartado Postal 1015, Reynosa, 88700 Tamaulipas, MéxicoUnidad Académica Multidisciplinaria Reynosa Aztlán Universidad Autónoma de Tamaulipas Apartado Postal 1015, Reynosa, 88700 Tamaulipas, MéxicoUnidad Académica Multidisciplinaria Reynosa Aztlán Universidad Autónoma de Tamaulipas Apartado Postal 1015, Reynosa, 88700 Tamaulipas, MéxicoUnidad Académica Multidisciplinaria Reynosa Aztlán Universidad Autónoma de Tamaulipas Apartado Postal 1015, Reynosa, 88700 Tamaulipas, MéxicoPectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour parameters were determined. ALM pectin at 1 % decreased firmness and work of extrusion of fish pastes but increased hardness, chewiness and cohesiveness of the gels (P<0.05). The addition of ALM pectin increased slightly the whiteness and yellowness of mince gels. Chrome parameter indicated that gels remained in the grayish achromatic region. Therefore ALM pectin at 1 % could be employed to modify the textural properties of fish mince.http://hrcak.srce.hr/file/163968amidated low methoxyl pectingelfishrestructured products
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Rocio M. Uresti Nancy López-Arias Manuel Vázquez José A. Ramírez
spellingShingle	Rocio M. Uresti Nancy López-Arias Manuel Vázquez José A. Ramírez Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince Food Technology and Biotechnology amidated low methoxyl pectin gel fish restructured products
author_facet	Rocio M. Uresti Nancy López-Arias Manuel Vázquez José A. Ramírez
author_sort	Rocio M. Uresti
title	Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince
title_short	Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince
title_full	Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince
title_fullStr	Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince
title_full_unstemmed	Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince
title_sort	effect of amidated low methoxyl pectin on the mechanical properties and colour attributes of fish mince
publisher	University of Zagreb
series	Food Technology and Biotechnology
issn	1330-9862 1334-2606
publishDate	2003-01-01
description	Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour parameters were determined. ALM pectin at 1 % decreased firmness and work of extrusion of fish pastes but increased hardness, chewiness and cohesiveness of the gels (P<0.05). The addition of ALM pectin increased slightly the whiteness and yellowness of mince gels. Chrome parameter indicated that gels remained in the grayish achromatic region. Therefore ALM pectin at 1 % could be employed to modify the textural properties of fish mince.
topic	amidated low methoxyl pectin gel fish restructured products
url	http://hrcak.srce.hr/file/163968
work_keys_str_mv	AT rociomuresti effectofamidatedlowmethoxylpectinonthemechanicalpropertiesandcolourattributesoffishmince AT nancylopezarias effectofamidatedlowmethoxylpectinonthemechanicalpropertiesandcolourattributesoffishmince AT manuelvazquez effectofamidatedlowmethoxylpectinonthemechanicalpropertiesandcolourattributesoffishmince AT josearamirez effectofamidatedlowmethoxylpectinonthemechanicalpropertiesandcolourattributesoffishmince
_version_	1724796870110216192

Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince

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