Effect of kappa-carrageenan on the gelation of horse mackerel (T-murphyi) raw paste surimi-type

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dc.contributor.authorOrtiz, J
dc.contributor.authorAguilera, JM
dc.date.accessioned2024-01-10T13:12:32Z
dc.date.available2024-01-10T13:12:32Z
dc.date.issued2004
dc.description.abstractGelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T murphyi) was studied in the presence Of kappa-carrageenan (0.5, 1, 2% Ckappa) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by measuring the storage modulus (G') during heating-cooling cycles. Variations in G' during the heating stage of the mixed system RS-Ckappa characterised the presence of a phase separation in this stage due to Ckappa solubilitation (at about 50degreesC) as well as to RS gelation (35-80degreesC) in the mixture. It was also observed that when Ckappa was added as a single ingredient. it inhibited RS gelation as a function of its concentration (>2%). Nevertheless, during the cooling stage, the final G' value for the RS-2% Ckappa mixed system was greatly increased. This reinforcing would be caused by further (cold) Ckappa gelation in the mixture. It is theorised that Ckappa might act by forming 'packed' microgels within the RS protein gel network, which is favoured upon application of a moderate (40degreesC, 60 min) thermal treatment rather than when an extreme (90degreesC, 20 min) treatment is applied. On the other hand, although KCl enhanced gelation of the 2% Ckappa solution, addition of this salt to the RS-2% Ckappa mixture did not improve its gelation. Rheological information was complemented with observation of the resulting structures by scanning electronic microscopy (SEM).
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent10 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1177/1082013204045884
dc.identifier.eissn1532-1738
dc.identifier.issn1082-0132
dc.identifier.urihttps://doi.org/10.1177/1082013204045884
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78198
dc.identifier.wosidWOS:000223508200002
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final232
dc.pagina.inicio223
dc.publisherSAGE PUBLICATIONS LTD
dc.revistaFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.rightsacceso restringido
dc.subjectgelation
dc.subjectsurimi
dc.subjecthorse mackerel
dc.subjectkappa-carrageenan
dc.subjecttexture
dc.subjectSQUID DOSIDICUS GIGAS
dc.subjectHEATING TEMPERATURE
dc.subjectRHEOLOGICAL CHANGES
dc.subjectIOTA-CARRAGEENAN
dc.subjectMUSCLE
dc.subjectSTARCH
dc.subjectPOLYSACCHARIDES
dc.subjectABILITY
dc.subjectGELS
dc.titleEffect of kappa-carrageenan on the gelation of horse mackerel (T-murphyi) raw paste surimi-type
dc.typeartículo
dc.volumen10
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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