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Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels
- Source :
- Food Technology and Biotechnology, Vol 55, Iss 3, Pp 398-404 (2017)
- Publication Year :
- 2017
- Publisher :
- University of Zagreb Faculty of Food Technology and Biotechnology, 2017.
-
Abstract
- Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0 %), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5 % fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p
Details
- Language :
- English
- ISSN :
- 13309862 and 13342606
- Volume :
- 55
- Issue :
- 3
- Database :
- Directory of Open Access Journals
- Journal :
- Food Technology and Biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.388e7799776e43a1bc96ca4b0978925d
- Document Type :
- article
- Full Text :
- https://doi.org/10.17113/ftb.55.03.17.5001