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

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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Bibliographic Details
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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