Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels |
| |
Authors: | M Pérez-Mateos JL Hurtado P Montero F Fernández-Martín |
| |
Affiliation: | Authors Pérez-Mateos, Hurtado and Montero are with the Departamento de Ciencia y Tecnología de Carnes y Pescados.;Author Fernández-Martín is with the Departamento de Ingeniería, Instituto del Frio (CSIC), Ciudad Universitaria, E-28040 Madrid, Spain. |
| |
Abstract: | ABSTRACT: Mixtures of κ-carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture of κ-carrageenan with locust bean gum. Light microscopy revealed that κ-carrageenan and xanthan mixed locally with locust bean at its rich domains. κ-carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint interactions for the mixtures of κ-carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of κ-carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties. |
| |
Keywords: | blue whiting gels hydrocolloid blends functional properties structure DSC |
|
|