title: Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.
abstract: Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.
authors: Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia.
authors: Annamaria
authors: A
authors: Filomena-Ambrosio
authors: Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia.
authors: María Ximena
authors: MX
authors: Quintanilla-Carvajal
authors: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors: Ana-Puig
authors: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors: Isabel
authors: I
authors: Hernando
authors: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors: María
authors: M
authors: Hernández-Carrión
authors: Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia indira.sotelo@unisabana.edu.co.
authors: Indira
authors: I
authors: Sotelo-Díaz
mesh_terms: D000818:Animals; D002397:Catfishes; D002951:Citrates; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D005399:Fishes; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005782:Gels / Q000737:chemistry; D006801:Humans; D000077559:Sodium Citrate; D017210:Tilapia; D014463:Ultrasonography; D014867:Water / Q000032:analysis*
chemical_list: D002951:Citrates; D029941:Fish Proteins; D005782:Gels; D014867:Water; D000077559:Sodium Citrate
keywords: Oreochromis niloticus; Pangasius hypothalamus; fish products; sodium citrate; texture; ultrasound