Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax)

• Type: Article in International Scientific Journal
• Date: 2014

Authors

cardoso, cl (Author) Other; mendes, ro (Author) Other; vaz-pires, p (Author) ICBAS; nunes, ml (Author) Other

Journal

Title: Food Science and Technology International

Vol. 20

Pages: 45-54

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 1 Citation

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-006-HYP

DOI: 10.1177/1082013212469618

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10