89B-10

A. RAMIREZ-HUERECA¹, J. J. Gonzalez Cabriales², G. Velazquez¹, and J. A. Ramírez². (1) Food Science and Technology, Univ. Autónoma de Tamaulipas, UAM-Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tam., 88740, Mexico, (2) Food Science and Technology, Univ. Autónoma de Tamaulipas, UAM-Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tam., 88740

Restructured fish products can be elaborated from low commercial value species. Hydrocolloids improve functional and nutritional properties of restructured fish products; however, the effect on texture and color parameters is not always beneficial. Low-methoxyl amidated pectin (LM35) is a fiber hydrocolloid that facilitates the digestion and help to diminish the cholesterol level in blood. The objective of this work was to evaluate the effect of hydrocolloids (LM35 in combination with carrageenan, alginate, locust bean, or xanthan) on the mechanical properties of trout (Salmo trutta) gels. For this study fish gels were added with a mixture of LM35:hydrocolloid (carrageenan, alginate, locust bean, or xanthan gum) at 0:1%, 0.25:0.75%, 0.5:0.5%, 0.75:0.25%, and 1:0% ratio for each hydrocolloid. The effect of these additives on the gel properties was studied measuring color, water holding capacity (WHC) and the parameters (hardness, fractures, cohesiveness, springiness, elasticity and chewiness) calculated from texture profile analysis (TPA). Better mechanical properties were obtained with LM35:carrageenan mixture at 0:1% and 0.25:0.75%, while alginate, locust bean and xantan in combination with LM35 did not improve the gel texture. WHC and color in gels with mixtures of LM35:carrageenan were improved when compared with the other hydrocolloids used in this study. Also, the gels with LM35:carrageenan showed an appearance similar to surimi. The results obtained suggest that it is feasible to use LM35:carrageenan mixtures to improve the functional and mechanical properties of restructured fish products from trout.

Session 89B, Aquatic Food Products: Surimi, gels and by-products
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana