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- Title
Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres.
- Authors
Cardoso, Carlos; Mendes, Rogério; Nunes, Maria Leonor
- Abstract
The inclusion of various levels of a microbial transglutaminase or a carrageenan additive to restructured hake products with or without dietary fibre (obtained from inner pea or chicory root) was studied. These experiments were aimed at producing technologically innovative restructured fish products with improved textural and colour properties. It was found that the addition of transglutaminase, up to 0.5% (w/w), favoured better textural properties, particularly, at 0.1% (w/w) level or above. On the other hand, restructured product with a dietary fibre content of 4% (w/w) and carrageenan addition, up to 2% (w/w), exhibited increased hardness. This can be particularly interesting for those products containing chicory root inulins as this fibre presented an adverse effect on hardness. Regarding colour, higher carrageenan contents caused a slight but significant colour change in the product, making it redder (for products containing Swelite and Fibruline) and more yellow (only concerning Swelite).
- Subjects
FOOD industry; FISHES; TRANSGLUTAMINASES; CHONDRUS crispus; FOOD additives; DIETARY fiber; FISH waste
- Publication
International Journal of Food Science & Technology, 2007, Vol 42, Issue 11, p1257
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1111/j.1365-2621.2006.01231.x