Utjecaj amidiranog pektina s malim udjelom metoksila na fizikalno-kemijska svojstva gelova dobivenih od plašta Humboldtove lignje (Dosidicus gigas) ; Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels
In: Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 55 ; Issue 3, 2017
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Zugriff:
Proteini mišića Humboldtove lignje (Dosidicus gigas) imaju ograničenu primjenu u želatiniranim proizvodima zbog slabe funkcionalnosti. Svrha je ovoga rada bila ispitati utjecaj dodatka prirodnog, komercijalno dostupnog vlakna, i to amidiranog pektina s malim udjelom metoksila (0,5; 1,0; 1,5; 2,0 i 3,0 %), na fizikalno-kemijska i funkcionalna svojstva gelova dobivenih od plašta Humboldtove lignje (Dosidicus gigas). Dodatkom 0,5 % vlakana opažen je trenutni učinak na teksturu gela, i to na poboljšanje tvdoće (p<0,05) od (3,4±0,7) N u kontrolnom uzorku (bez dodatka vlakana) do (5,2±0,9) N, te elastičnosti (p≥0,05). Posmična sila bila je značajna samo pri dodatku 3,0 % vlakana. Dodatak vlakana također je poboljšao sposobnost vezivanja vode (p<0,05), i to sa 75 % u kontrolnom uzorku na 90-95 % na kraju pokusa. Dodatak od 3,0 % vlakana utjecao je na bjelinu. Diferencijalnom su motridbenom kalorimetrijom pronađena dva endotermna prijelaza u gelovima. Dodatak vlakana povećao je drugi pik (aktin) (p<0,05) za 1-2 ºC. Stoga je zaključeno da ispitivanje potvrđuje da je amidirani pektin s malim udjelom metoksila odličan dodatak za poboljšanje funkcionalnosti proteina mišića Humboldtove lignje, jer pozitivno utječe na teksturu dobivenih gelova i njihovu sposobnost zadržavanja vode. ; Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the infl uence of adding the natural and commercially available fi bre, 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 % fi bre showed an immediate eff ect on the gel texture profi le analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fi bre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was signifi cant only at 3.0 % fi bre addition. Water holding capacity also improved (p<0.05) with fi bre addition (from 75 % in the control to 90–95 % aft er the treatments). Whiteness was aff ected (p<0.05) when 3.0 % fi bre was added. Diff erential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1–2 °C with fi bre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5–3.0 %) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.
Titel: |
Utjecaj amidiranog pektina s malim udjelom metoksila na fizikalno-kemijska svojstva gelova dobivenih od plašta Humboldtove lignje (Dosidicus gigas) ; Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels
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Autor/in / Beteiligte Person: | Ramirez-Suarez, Juan C. ; Álvarez-Armenta, Andrés ; García-Sánchez, Guillermina ; Pacheco-Aguilar, Ramón ; Scheuren-Acevedo, Susana M. ; Mazorra-Manzano, Miguel A. ; Rascón-Chu, Agustín |
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Zeitschrift: | Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 55 ; Issue 3, 2017 |
Veröffentlichung: | Faculty of Food Technology and Biotechnology, University of Zagreb, 2017 |
Medientyp: | academicJournal |
DOI: | 10.17113/ftb.55.03.17.5001 |
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