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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Detalhes bibliográficos
Publicado no:Food Technol Biotechnol
Main Authors: Ramirez-Suarez, Juan C., Álvarez-Armenta, Andrés, García-Sánchez, Guillermina, Pacheco-Aguilar, Ramón, Scheuren-Acevedo, Susana M., Mazorra-Manzano, Miguel A., Rascón-Chu, Agustín
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Assuntos:
Preliminary Communications
Acesso em linha: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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