Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres

International Journal of Food Science and Technology

Volumn 42, Issue 11, 2007, Pages 1257-1264

  Cardoso, Carlos ^a   Mendes, Rogério ^a   Nunes, Maria Leonor ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

Author keywords

Carrageenan; Dietary fibre; Restructured fish; Textural properties; Transglutaminase; Upgrading fish wastes

Indexed keywords

CICHORIUM INTYBUS; PISUM SATIVUM; REXEA SOLANDRI;

EID: 35448947492     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01231.x     Document Type: Article

References (20)

1. Anderson, J.W., Deakins, D.A., Floore, T.L., Smith, B.M. Whitis, S.R. (1990). Dietary fiber and coronary heart disease. Critical Reviews in Food Science and Nutrition, 29, 95 147.
2. Anonymous (2005). Ajinomoto Foods Deutschland GmbH [WWW document]. Available at http://www.ajinomoto-europe-sales.de (accessed on 12 October 2005).
3. Gómez-Guillén, M.C. Montero, P. (1996). Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels. Food Chemistry, 56, 421 427.
4. Gómez-Guillén, M.C. Montero, P. (1997). Improvement of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients. Zeitschrift für Lebensmittel Untersuchung und Forschung A, 204, 379 384.
5. Gómez-Guillén, M.C., Montero, P. Borderías, J. (1992). Gelation of muscle of giant squid (Dosidicus gigas) for use in processed products. In : Proceedings of the 22nd Annual WEFTA Meeting, 8-12 September. Lisboa : Instituto de Investigação das Pescas e do Mar.
6. Gómez-Guillén, M.C., Solas, T., Borderías, J. Montero, P. (1996). Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, iota-carrageenan and egg white. Zeitschrift für Lebensmittel Untersuchung und Forschung, 202, 221 227.
7. Gómez-Guillén, M.C., Borderías, J. Montero, P. (1997). Thermal gelation properties of two different composition sardine (Sardina pilchardus) muscles with addition of non-muscle proteins and hydrocolloids. Food Chemistry, 58, 81 87.
8. Kritchevsky, D. Bonfield, C. (1995). Dietary Fibre in Health and Disease. St Paul, MN : Eagan Press.
9. Lee, C.M., Wu, M.C. Okada, M. (1992). Ingredient and formulation technology for surimi-based products. In : Surimi Technology (edited by T. Lanier C. Lee). Pp. 273 302. New York, NY : Marcel Dekker, Inc.
10. Montero, P., Hurtado, J.L. Pérez-Mateos, M. (2000). Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloids, 14, 455 461.
11. Ortiz, J. Aguilera, J.M. (2004). Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type. Food Science and Technology International, 10, 223 232.
12. Park, J.W. (2000). Ingredient technology and formulation development. In : Surimi and Surimi Seafood (edited by J.W. Park). Pp. 343 391. New York, NY : Marcel Dekker, Inc.
13. Pérez-Mateos, M. Montero, P. (2000). Contribution of hydrocolloids to gelling properties of blue whiting muscle. European Food Research and Technology, 210, 383 390.
14. Puupponen-Pimïa, R., Aura, A.M., Oksman-Caldentey, K.M. et al. (2002). Development of functional ingredients for gut health. Trends in Food Science and Technology, 13, 3 11.
15. Ramírez, J.A., Rodríguez-Sosa, R., Morales, O.G. Vázquez, M. (2000). Surimi gels from striped mullet (Mugil cephalus) employing microbial transglutaminase. Food Chemistry, 70, 443 449.
16. Sánchez, I., Pérez-Mateos, M. Borderías, J. (2004). Incorporación de fibra dietética a reestructurados: una posibilidad. CTC Alimentación, Marzo, 10 12.
17. Téllez-Luis, S.J., Uresti, R.M., Ramírez, J.A. Vázquez, M. (2002). Low-salt restructured fish products using microbial transglutaminase as binding agent. Journal of the Science of Food and Agriculture, 82, 953 959.
18. Tsukamasa, Y. Shimizu, Y. (1990). Setting property of sardine and pacific mackerel meat. Nippon Suisan Gakkaishi, 56, 1105 1112.
19. Tye, R. (1988). The rheology of starch/carrageenan systems. Food Hydrocolloids, 2, 259 267.
20. Tye, R. (1991). Konjac flour: properties and applications. Food Technology, 45, 88 92.