Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).
Food Sci Technol Int
; 20(1): 45-54, 2014 Jan.
Article
em En
| MEDLINE
| ID: mdl-23733821
ABSTRACT
The effect of seasonal changes (summer versus winter) upon the quality of heat-induced gel products from farmed sea bass (Dicentrarchus labrax) was studied. Moreover, the effect of microbial transglutaminase addition (0.5%, w/w) on the quality was assessed. Fat content of gel products attained from sea bass grown during summer was higher (12.0% versus 7.6%). Textural properties of the gels from the summer fish were higher. Protein of gels from winter fish was less soluble in SDS + DTT (sodium dodecyl sulphate, SDS; dithiothreitol, DTT). Contrary to some literature, higher fat level may have played a protective role during processing. Accordingly, season via fat content variation had a strong effect on the gelling ability of heat-induced gels prepared from sea bass.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Estações do Ano
/
Bass
/
Qualidade dos Alimentos
/
Pesqueiros
Limite:
Animals
Idioma:
En
Ano de publicação:
2014
Tipo de documento:
Article