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Desenvolvimento de produtos reestruturados de corvina (Argyrosomus regius) de aquacultura
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Orientador(es)
Resumo(s)
Reestructurated fish products combining minced meagre and dietary fiber were developed in this work. In the first part of the work, the combination of microbial transglutaminase (MTGase) and dietary fibers (pea fiber, carrageenan fiber and konjac fiber) entailing the production of low-salt gel products from farmed meagre, was studied. MTGase addition improved gelation and had a favourable impact on texture, enabling the development of low-salt products. Inner pea dietary fiber also improved gel texture. The combination of carrageenan and konjac hardened meagre gels and enhanced water holding capacity. In the second part of the work, meagre sausages with antioxidant grape dietary fiber (FDAU) were developed, being the stability and antioxidant capacity, analysed during 98 days in refrigeration (2 ºC 2 ºC) and vacuum-packed. Sausages were remarkably stable over storage time. The FDAU had an effective antioxidant capacity and seemed to have some antimicrobial effect. The sensory assessment only pointed to some loss of textural quality, associated to the large granulometry of FDAU.
Descrição
Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
Palavras-chave
meagre gel products meagre sausage dietary fiber functional properties storage stability new additives
Contexto Educativo
Citação
Ribeiro, Bernardo de Carvalho - Desenvolvimento de produtos reestruturados de corvina (Argyrosomus regius) de aquacultura. Lisboa:ISA, 2011