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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

cardoso, cl (Autor) Outra; mendes, ro (Autor) Outra; vaz-pires, p (Autor) ICBAS; nunes, ml (Autor) Outra

Revista

Título: Food Science and Technology International

Vol. 20

Páginas: 45-54

ISSN: 1082-0132

Editora: SAGE

Indexação

ISI Web of Knowledge - 1 Citação

Scopus - 1 Citação

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10