Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
2011; Elsevier BV; Volume: 25; Issue: 8 Linguagem: Inglês
10.1016/j.foodhyd.2011.05.009
ISSN1873-7137
AutoresJosé A. Ramı́rez, Rocı́o M. Uresti, Gonzalo Velázquez, Manuel Vázquez,
Tópico(s)Proteins in Food Systems
ResumoThe restructuring process offers to fish processors the opportunity to obtain new products, taking advantage of both low-value fish species and remains from filleting and other processing operations. However, mechanical and functional properties of restructured products depend on the biochemical and physicochemical properties of muscle proteins, mainly myosin and actomyosin. In this regard, the biochemistry of fish muscle is different from that of mammals and birds. Therefore, fish products must be processed in a different way from red meat or poultry. The main fish products are surimi and restructured products. Fish products can be improved or modified by using hydrocolloids (carbohydrates and protein) as additives. In this review, the modern technology to obtain these products, the applications of hydrocolloids in fish products, and the implications of the increasing demand for healthy, low-salt fish products are discussed.
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