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- Title
Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).
- Authors
Cardoso, Carlos L; Mendes, Rogério O; Vaz-Pires, Paulo; Nunes, Maria L
- Abstract
The effect of seasonal changes (summer versus winter) upon the quality of heat-induced gel products from farmed sea bass (Dicentrarchus labrax) was studied. Moreover, the effect of microbial transglutaminase addition (0.5%, w/w) on the quality was assessed. Fat content of gel products attained from sea bass grown during summer was higher (12.0% versus 7.6%). Textural properties of the gels from the summer fish were higher. Protein of gels from winter fish was less soluble in SDS + DTT (sodium dodecyl sulphate, SDS; dithiothreitol, DTT). Contrary to some literature, higher fat level may have played a protective role during processing. Accordingly, season via fat content variation had a strong effect on the gelling ability of heat-induced gels prepared from sea bass.
- Subjects
SEA basses; COLLOIDS; SEASONAL physiological variations; FISH microbiology; TRANSGLUTAMINASES; FAT; FISH protein concentrate; FISHES
- Publication
Food Science & Technology International, 2014, Vol 20, Issue 1, p45
- ISSN
1082-0132
- Publication type
Article
- DOI
10.1177/1082013212469618