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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Borderías,Javier (2) Carballo,Jose (1) Carballo,José (1) Moreno,Helena (1) Moreno,Helena María (1) Palavra-chave Calcium caseinate (1) Calcium chloride (1) Calcium lactate (1) Chilled storage (1) Cold binders (1) Prototypes of restructured products (1) Restructured fish product (1) Sodium alginate (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products Ciênc. Tecnol. Aliment. Moreno,Helena María; Carballo,José; Borderías,Javier. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sodium alginate; Calcium chloride; Calcium caseinate; Calcium lactate; Restructured fish product. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100032 Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage Ciênc. Tecnol. Aliment. Moreno,Helena; Carballo,Jose; Borderías,Javier. Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cold binders; Prototypes of restructured products; Chilled storage. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100020 Registros recuperados: 2 Primeira ... 1 ... Última

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