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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72430505 |
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| _version_ | 1866566862427389952 |
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| author | M. A. Leyva Mayorga |
| author_facet | M. A. Leyva Mayorga |
| contents | Empleo de surimi liofilizado en emulsiones cárnicas con bajo contenido en grasa M. A. Leyva Mayorga H. G. Hernández J. A. Ramírez M. Vázquez M.O. Martín Polo Química low fat dried surimi freeze Meat industry is highly interested in developing low-fat meat emulsions, without modifying the organoleptic and texturalattributes of the final product. The aim of this work was to determine the feasibility of employing freeze-dried surimi obtained fromTilapia nilotica as a functional additive in the formulation of low-fat frankfurters. Model systems of meat emulsions were obtainedwith two levels of fat, 10 and 20%, and three levels of freeze-dried surimi, 0, 1.5 and 3%. Changes on chemical composition, textureprofile, L*, a* and b* color attributes and water holding capacity (WHC) were determined. The replacement of fat by water decreasedthe hardness, chewiness and WHC, with a decrease in the L*, b* and a* color attributes. Employing of freeze-dried surimi increasedthe values of the mechanical properties lost by the decrease of the fat content. Results obtained showed that freeze-dried surimi maybe considered as a functional protein additive in formulation of low-fat meat emulsions. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430505 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430505 |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Empleo de surimi liofilizado en emulsiones cárnicas con bajo contenido en grasa M. A. Leyva Mayorga Química low fat dried surimi freeze Empleo de surimi liofilizado en emulsiones cárnicas con bajo contenido en grasa M. A. Leyva Mayorga H. G. Hernández J. A. Ramírez M. Vázquez M.O. Martín Polo Química low fat dried surimi freeze Meat industry is highly interested in developing low-fat meat emulsions, without modifying the organoleptic and texturalattributes of the final product. The aim of this work was to determine the feasibility of employing freeze-dried surimi obtained fromTilapia nilotica as a functional additive in the formulation of low-fat frankfurters. Model systems of meat emulsions were obtainedwith two levels of fat, 10 and 20%, and three levels of freeze-dried surimi, 0, 1.5 and 3%. Changes on chemical composition, textureprofile, L*, a* and b* color attributes and water holding capacity (WHC) were determined. The replacement of fat by water decreasedthe hardness, chewiness and WHC, with a decrease in the L*, b* and a* color attributes. Employing of freeze-dried surimi increasedthe values of the mechanical properties lost by the decrease of the fat content. Results obtained showed that freeze-dried surimi maybe considered as a functional protein additive in formulation of low-fat meat emulsions. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430505 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3 |
| title | Empleo de surimi liofilizado en emulsiones cárnicas con bajo contenido en grasa |
| topic | Química low fat dried surimi freeze |
| url | https://www.redalyc.org/articulo.oa?id=72430505 |