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dc.creatorAlves, Maysa Costa-
dc.creatorPaula, Marielle Maria de Oliveira-
dc.creatorCosta, Claudine Garcia Chaves da-
dc.creatorSales, Luanna Aparecida-
dc.creatorLago, Amanda Maria Teixeira-
dc.creatorPimenta, Carlos José-
dc.creatorGomes, Maria Emília de Sousa-
dc.date.accessioned2022-02-15T21:47:18Z-
dc.date.available2022-02-15T21:47:18Z-
dc.date.issued2021-03-
dc.identifier.citationALVES, M. C. et al. Restructured fish cooked ham: effects of the use of carrageenan and transglutaminase on textural properties. Journal of Aquatic Food Product Technology, [S.I.], v. 30, n. 4, p. 451-461, 2021. DOI: 10.1080/10498850.2021.1895942.pt_BR
dc.identifier.urihttps://doi.org/10.1080/10498850.2021.1895942pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/49338-
dc.description.abstractThe application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydrocolloid and transglutaminase enzyme on the physical properties of restructured fish cooked ham. A central composite rotatable design was adopted for the optimization of the effects in terms of the textural properties (hardness, cohesiveness, adhesiveness, springiness, chewiness, and tensile strength), weight loss (cooking and exudation), and color. Transglutaminase addition favorably reduced the cooking loss, increased the hardness, cohesiveness, and chewiness, and improved the tensile strength of the product. Carrageenan addition produced increased adhesiveness, springiness, and tensile strength. In general, the interaction between agents caused a slight but significant color change in the product, making it redder. The results indicate the potential for using transglutaminase and carrageenan to improve or modify the textural properties of restructured fish products.pt_BR
dc.languageenpt_BR
dc.publisherTaylor & Francis Grouppt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Aquatic Food Product Technologypt_BR
dc.subjectCentral Composite Rotational Design (CCRD)pt_BR
dc.subjectNile tilapiapt_BR
dc.subjectFish products - Physical propertiespt_BR
dc.subjectFish products - Texture profilept_BR
dc.subjectCarrageninapt_BR
dc.subjectTransglutaminasept_BR
dc.subjectTilápia do Nilopt_BR
dc.subjectProdutos cárneos - Propriedades físicaspt_BR
dc.subjectProdutos cárneos - Propriedades texturaispt_BR
dc.titleRestructured fish cooked ham: effects of the use of carrageenan and transglutaminase on textural propertiespt_BR
dc.typeArtigopt_BR
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