Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

Various non-ionic gums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure-time-temperature in order to determine their behaviour in mince gel. The treatment of gelatio...

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Detalles Bibliográficos
Autores: Montero García, Pilar, Solas, M. Teresa, Pérez-Mateos, Miriam
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2001
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/87753
Acceso en línea:http://hdl.handle.net/10261/87753
Access Level:acceso abierto
Palabra clave:Carboxymethylcellulose
Xanthan
Guar
Locust bean
Gelling
High pressure
Mince
Water holding capacity
Structure
Mechanical properties
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spelling Pressure-induced gel properties of fish mince with ionic and non-ionic gums addedMontero García, PilarSolas, M. TeresaPérez-Mateos, MiriamCarboxymethylcelluloseXanthanGuarLocust beanGellingHigh pressureMinceWater holding capacityStructureMechanical propertiesVarious non-ionic gums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure-time-temperature in order to determine their behaviour in mince gel. The treatment of gelation induced more drastic effects that the kind of gums added in the fish mince. Heat treatment at atmospheric pressure generally originated higher adhesiveness and yellowness (b*). High pressure at cold temperatures induced the highest cohesiveness and breaking deformation (except with xanthan) and the lowest elasticity, and high pressure at moderate heating generally produced the lowest hardness. The organization of the gum generally differed according to the treatment: filamentous structures forming under pressure and aggregates forming with heat (except xanthan). Water holding capacity increased under pressure in gels containing ionic gums. Overall, the combination of hydrocolloid and gelling treatment appeared to offer increased technological possibilities in that it produced a wider range of rheological characteristics, water holding capacity and colour in the gelled product. © 2001 Elsevier Science Ltd.The authors are grateful to the Spanish Interministerial Commission for Science and Technology (CICyT projects: ALI-97-07-59 and ALI-97-06-84) and to the Autonomous Community of Madrid (CAM project 06G-053-96) for the financial support provided; and to the Spanish Ministry of Education and Culture for the predoctoral fellowship awarded to MPM at SKW Biosystems—Instituto del Frı́o (Spain).Peer ReviewedElsevierComunidad de MadridComisión Interministerial de Ciencia y Tecnología, CICYT (España)Ministerio de Educación y Cultura (España)2013201320012013info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/87753reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/S0268-005X(00)00064-3info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/877532026-05-22T06:33:51Z
dc.title.none.fl_str_mv Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
title Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
spellingShingle Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
Montero García, Pilar
Carboxymethylcellulose
Xanthan
Guar
Locust bean
Gelling
High pressure
Mince
Water holding capacity
Structure
Mechanical properties
title_short Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
title_full Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
title_fullStr Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
title_full_unstemmed Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
title_sort Pressure-induced gel properties of fish mince with ionic and non-ionic gums added
dc.creator.none.fl_str_mv Montero García, Pilar
Solas, M. Teresa
Pérez-Mateos, Miriam
author Montero García, Pilar
author_facet Montero García, Pilar
Solas, M. Teresa
Pérez-Mateos, Miriam
author_role author
author2 Solas, M. Teresa
Pérez-Mateos, Miriam
author2_role author
author
dc.contributor.none.fl_str_mv Comunidad de Madrid
Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Ministerio de Educación y Cultura (España)
dc.subject.none.fl_str_mv Carboxymethylcellulose
Xanthan
Guar
Locust bean
Gelling
High pressure
Mince
Water holding capacity
Structure
Mechanical properties
topic Carboxymethylcellulose
Xanthan
Guar
Locust bean
Gelling
High pressure
Mince
Water holding capacity
Structure
Mechanical properties
description Various non-ionic gums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure-time-temperature in order to determine their behaviour in mince gel. The treatment of gelation induced more drastic effects that the kind of gums added in the fish mince. Heat treatment at atmospheric pressure generally originated higher adhesiveness and yellowness (b*). High pressure at cold temperatures induced the highest cohesiveness and breaking deformation (except with xanthan) and the lowest elasticity, and high pressure at moderate heating generally produced the lowest hardness. The organization of the gum generally differed according to the treatment: filamentous structures forming under pressure and aggregates forming with heat (except xanthan). Water holding capacity increased under pressure in gels containing ionic gums. Overall, the combination of hydrocolloid and gelling treatment appeared to offer increased technological possibilities in that it produced a wider range of rheological characteristics, water holding capacity and colour in the gelled product. © 2001 Elsevier Science Ltd.
publishDate 2001
dc.date.none.fl_str_mv 2001
2013
2013
2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/87753
url http://hdl.handle.net/10261/87753
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/S0268-005X(00)00064-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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