45H-4 |
Effect of amidation level of low methoxyl pectins on functional properties of surimi |
N. R. Rodríguez, UAM Mante Centro, Universidad Autónoma de Tamaulipas, Mante, Mexico, R. M. Uresti, Food Science and Technology. UAM Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Calle 16 y Lago de Chapala. Col Aztlán, Reynosa, Tamaulipas, 88740, Mexico, J. A. RAMÍREZ, Dept. of Food Science & Technology, Univ. Autónoma de Tamaulipas, UAM Reynosa-Aztlán, Reynosa, Tamaulipas, 88700, Mexico, and M. Vázquez, Food Science and Technology Department, Universidad Autónoma de Tamaulipas, UAM Reynosa Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tamaulipas, 88743, Mexico. Amidated low-methoxyl pectin has been reported as appropriated to improve mechanical properties of surimi and restructured products from warm water fish species. However the effect of amidation level on such ability remains unclear. The objective of this work was to determine the effect of adding amidated low-methoxyl pectin (ALMP) with distinct levels of amidation on the functional properties of surimi from sole. Surimi paste obtained from fresh sole was minced with 2.5% salt and added with 1% ALMP containing 5, 10, 25 or 35% amidation level. Surimi gels were incubtaed at 40°C/30 min plus 90°C/20 min. A control without pectin was obtained. Changes on TPA, torsion test, % expressible water (WHC) and color parameters L*, a*, b*, C and h were determined on surimi gels. Changes on colour, consistency and % expressible water were determined in solubilized pastes. ALMP with 25-35% amidation improved significantly (P < 0.05) WHC, hardness and shear stress at failure (30-35%) as compared with control. Adding of ALMP increased the yellowness (P<0.05) according with C and h values, but values a* and b* indicated that products remained in the grayish achromatic region. Results obtained indicated that ALMP at 1% can be employed to improve water holding capacity and mechanical properties of restructured fish products. At least 25% amidation is required to improve mechanical properties of surimi fish products
Session 45H, International: General
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