[Feasibility of the use of different binding agents for the development of products based on deboned fish flesh].
Blocks of deboned fish flesh capable of developing binding, stable and adequate properties were prepared. Procedures with fish flesh and binding agents were investigated, with emphasis on the rheologic and hydration properties. Starches and precooked maize and cassava flours were used as binding agents. Flours presented a high binding capacity, even at low concentrations (10%-15%); however, at higher concentrations this property tended to be counterbalanced by the water absorption capacity. On the other hand, it was observed that application of thermal gelatinizing treatments was required when crude starch was used. As far as color is concerned, the observed changes depended both on the type of binder used and on its concentration. Findings revealed that the flesh-binding texture procedure depends on the viscosity developed by the starchy product.
D000818:Animals; D005396:Fish Products; D005433:Flour; D005524:Food Technology; D013213:Starch; D003313:Zea mays
D013213:Starch
Factibilidad de empleo de diferentes agentes adhesivos para el desarrollo de productos a base de carne deshuesada de pescado.