Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products

Food Science and Technology (Campinas)

Helena María Moreno¹  José Carballo¹  Javier Borderías¹ 

[1] ,Consejo Superior de Investigaciones Científicas Instituto del Frío Departamento de Ciencia y Tecnología de la Carne y Productos Cárnicos y del Pescado y Productos de la PescaMadrid,Spain

关键词: sodium alginate;    calcium chloride;    calcium caseinate;    calcium lactate;    restructured fish product;    alginato de sódio;    cloreto de cálcio;    caseinato de cálcio;    lactato de cálcio;    produto reestruturado de peixe;   

DOI  :  10.1590/S0101-20612011000100032

来源: SciELO

【 摘 要 】

Sodium alginate needs the presence of calcium ions to gelify. For this reason, the contribution of the calcium source in a fish muscle mince added by sodium alginate, makes gelification possible, resulting a restructured fish product. The three different calcium sources considered were: Calcium Chloride (CC); Calcium Caseinate (CCa); and Calcium lactate (CLa). Several physical properties were analyzed, including mechanical properties, colour and cooking loss. Response Surface Methodology (RSM) was used to determine the contribution of different calcium sources to a restructured fish muscle. The calcium source that modifies the system the most is CC. A combination of CC and sodium alginate weakened mechanical properties as reflected in the negative linear contribution of sodium alginate. Moreover, CC by itself increased lightness and cooking loss. The mechanical properties of restructured fish muscle elaborated were enhanced by using CCa and sodium alginate, as reflected in the negative linear contribution of sodium alginate. Also, CCa increased cooking loss. The role of CLa combined with sodium alginate was not so pronounced in the system discussed here.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License