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Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince

Rocio M. Uresti1, Nancy López-Arias1, José A. Ramírez1* and Manuel Vázquez1,2


1
Unidad Académica Multidisciplinaria Reynosa Aztlán Universidad Autónoma de Tamaulipas Apartado Postal 1015, Reynosa, 88700 Tamaulipas, México

2Área de Tecnología de los Alimentos, Escuela Politécnica Superior Departamento de Química Analítica, Universidad de Santiago de Compostela Campus de Lugo, 27002 Lugo, Spain

Article history:

Received: August 14, 2002
Accepted: April 24, 2003

Key words:

amidated low methoxyl pectin, gel, fish, restructured products

Summary:

Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour parameters were determined. ALM pectin at 1 % decreased firmness and work of extrusion of fish pastes but increased hardness, chewiness and cohesiveness of the gels (P<0.05). The addition of ALM pectin increased slightly the whiteness and yellowness of mince gels. Chrome parameter indicated that gels remained in the grayish achromatic region. Therefore ALM pectin at 1 % could be employed to modify the textural properties of fish mince.



*Corresponding author:    ramirez@qui-rey.nat.mx

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