Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels

The technological effect of wheat dietary fibre was studied in surimi gel products obtained from giant squid (Dosidicus gigas). Three and six percent wheat dietary fibre with different particle sizes was added at the same time as water to maintain similar moisture levels in all samples. Under scanni...

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Detalles Bibliográficos
Autores: Sánchez Alonso, Isabel, Solas, M. Teresa, Borderías, A. Javier
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2007
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/12067
Acceso en línea:http://hdl.handle.net/10261/12067
Access Level:acceso abierto
Palabra clave:Dietary fibre
Wheat dietary
Surimi muscle gels
Giant squid
Dosidicus gigas
Textural properties
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spelling Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gelsSánchez Alonso, IsabelSolas, M. TeresaBorderías, A. JavierDietary fibreWheat dietarySurimi muscle gelsGiant squidDosidicus gigasTextural propertiesThe technological effect of wheat dietary fibre was studied in surimi gel products obtained from giant squid (Dosidicus gigas). Three and six percent wheat dietary fibre with different particle sizes was added at the same time as water to maintain similar moisture levels in all samples. Under scanning electronic microscopy (SEM), gel samples with added dietary fibre presented a regular distribution of dietary fibre: however, the dietary fibres were larger than the cells of the gel matrix, making the protein network less homogeneous. This, combined with a smaller proportion of protein, reduced the gel strength, hardness, cohesiveness and water binding capacity (WBC) of gels. Addition of wheat dietary fibre to giant squid surimi also made gels yellower and reduced their lightness. The sensory panel detected no differences in the appearance of samples, but they did detect differences in textural properties.This work has been supported by the Spanish Ministerio de Educación y Ciencia under Project AGL2002-04104-C04-03, and by the EU under Integrated Project SEAFOODplus (Ref. FP6/506359).Peer reviewedElsevierMinisterio de Educación y Ciencia (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]200920092007info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdf6080 bytesimage/gifhttp://hdl.handle.net/10261/12067reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.jfoodeng.2006.11.015Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/120672026-05-22T06:33:51Z
dc.title.none.fl_str_mv Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
title Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
spellingShingle Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
Sánchez Alonso, Isabel
Dietary fibre
Wheat dietary
Surimi muscle gels
Giant squid
Dosidicus gigas
Textural properties
title_short Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
title_full Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
title_fullStr Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
title_full_unstemmed Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
title_sort Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels
dc.creator.none.fl_str_mv Sánchez Alonso, Isabel
Solas, M. Teresa
Borderías, A. Javier
author Sánchez Alonso, Isabel
author_facet Sánchez Alonso, Isabel
Solas, M. Teresa
Borderías, A. Javier
author_role author
author2 Solas, M. Teresa
Borderías, A. Javier
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Educación y Ciencia (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Dietary fibre
Wheat dietary
Surimi muscle gels
Giant squid
Dosidicus gigas
Textural properties
topic Dietary fibre
Wheat dietary
Surimi muscle gels
Giant squid
Dosidicus gigas
Textural properties
description The technological effect of wheat dietary fibre was studied in surimi gel products obtained from giant squid (Dosidicus gigas). Three and six percent wheat dietary fibre with different particle sizes was added at the same time as water to maintain similar moisture levels in all samples. Under scanning electronic microscopy (SEM), gel samples with added dietary fibre presented a regular distribution of dietary fibre: however, the dietary fibres were larger than the cells of the gel matrix, making the protein network less homogeneous. This, combined with a smaller proportion of protein, reduced the gel strength, hardness, cohesiveness and water binding capacity (WBC) of gels. Addition of wheat dietary fibre to giant squid surimi also made gels yellower and reduced their lightness. The sensory panel detected no differences in the appearance of samples, but they did detect differences in textural properties.
publishDate 2007
dc.date.none.fl_str_mv 2007
2009
2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/12067
url http://hdl.handle.net/10261/12067
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.jfoodeng.2006.11.015
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
6080 bytes
image/gif
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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