Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels

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 c...

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Enregistré dans:
Détails bibliographiques
Publié dans:Food Technol Biotechnol
Auteurs principaux: Ramirez-Suarez, Juan C., Álvarez-Armenta, Andrés, García-Sánchez, Guillermina, Pacheco-Aguilar, Ramón, Scheuren-Acevedo, Susana M., Mazorra-Manzano, Miguel A., Rascón-Chu, Agustín
Format: Artigo
Langue:Inglês
Publié: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Sujets:
Preliminary Communications
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5654430/
https://ncbi.nlm.nih.gov/pubmed/29089853
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.03.17.5001
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