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| Titel: |
Empleo de surimi liofilizado en emulsiones cárnicas con bajo contenido en grasa |
| Auteur: |
Hernández , H. G. Leyva Mayorga, M. A. Martín Polo, M.O. Ramírez , J. A. Vázquez , M. |
| Verschenen in: |
Ciencia y tecnologia alimentaria |
| Paginering: | Jaargang 3 (2002) nr. 5 pagina's 288-294 |
| Jaar: |
2002 |
| Inhoud: |
Meat industry is highly interested in developing low-fat meat emulsions, without modifying the organoleptic and textural attributes of the final product. The aim of this work was to determine the feasibility of employing freeze-dried surimi obtained from Tilapia nilotica as a functional additive in the formulation of low-fat frankfurters. Model systems of meat emulsions were obtained with two levels of fat, 10 and 20%, and three levels of freeze-dried surimi, 0, 1.5 and 3%. Changes on chemical composition, texture profile, L*, a* and b* color attributes and water holding capacity (WHC) were determined. The replacement of fat by water decreased the hardness, chewiness and WHC, with a decrease in the L*, b* and a* color attributes. Employing of freeze-dried surimi increased the values of the mechanical properties lost by the decrease of the fat content. Results obtained showed that freeze-dried surimi may be considered as a functional protein additive in formulation of low-fat meat emulsions. © 2002 Altaga. All rights reserved. |
| Uitgever: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 6 van 9 gevonden artikelen
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