Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

Autores
García Fillería, Susan Fiorella; Tironi, Valeria Anahi
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work evaluates amaranth protein ingredients [isolate (I) and alcalase-hydrolysate (H)] acting as antioxidants and binders in restructured fish products. Gel products were obtained after thermal treatment (40 °C, 30 min; 90 °C, 30 min) of different formulations from fish muscle pastes, where salt (2%) was partially or totally replaced by I or H. Antioxidant activity was assessed by conjugated dienes and thiobarbituric acid-reactive substances (TBARs) measurements during the chilled storage. Textural properties, water-holding capacity, colour and microbiological quality were evaluated. Reduced-salt content products containing 2% w/w of I or H partially inhibited lipid oxidation especially at the level of the decomposition of hydroperoxides into secondary products, due to about 50% and 60% of inhibition of TBARs, respectively, was registered. Also, these products showed acceptable microbiological quality and technological characteristics with only minimal changes in properties as gel hardness and colour parameters compared with control products (2% w/w salt).
Fil: García Fillería, Susan Fiorella. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Tironi, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Materia
Amaranth Protein Isolate
Alcalase-Hydrolysate
Antioxidant Activity
Binding Capacity
Restructured Fish Products
Salt Content
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10608
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10608
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effectsGarcía Fillería, Susan FiorellaTironi, Valeria AnahiAmaranth Protein IsolateAlcalase-HydrolysateAntioxidant ActivityBinding CapacityRestructured Fish ProductsSalt Contenthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work evaluates amaranth protein ingredients [isolate (I) and alcalase-hydrolysate (H)] acting as antioxidants and binders in restructured fish products. Gel products were obtained after thermal treatment (40 °C, 30 min; 90 °C, 30 min) of different formulations from fish muscle pastes, where salt (2%) was partially or totally replaced by I or H. Antioxidant activity was assessed by conjugated dienes and thiobarbituric acid-reactive substances (TBARs) measurements during the chilled storage. Textural properties, water-holding capacity, colour and microbiological quality were evaluated. Reduced-salt content products containing 2% w/w of I or H partially inhibited lipid oxidation especially at the level of the decomposition of hydroperoxides into secondary products, due to about 50% and 60% of inhibition of TBARs, respectively, was registered. Also, these products showed acceptable microbiological quality and technological characteristics with only minimal changes in properties as gel hardness and colour parameters compared with control products (2% w/w salt).Fil: García Fillería, Susan Fiorella. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Tironi, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaWiley2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10608García Fillería, Susan Fiorella; Tironi, Valeria Anahi; Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects; Wiley; International Journal Of Food Science And Technology; 50; 6; 6-2015; 1452–14600950-54231365-2621enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12777info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12777/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:33:24Zoai:ri.conicet.gov.ar:11336/10608instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:33:24.752CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
title Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
spellingShingle Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
García Fillería, Susan Fiorella
Amaranth Protein Isolate
Alcalase-Hydrolysate
Antioxidant Activity
Binding Capacity
Restructured Fish Products
Salt Content
title_short Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
title_full Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
title_fullStr Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
title_full_unstemmed Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
title_sort Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
dc.creator.none.fl_str_mv García Fillería, Susan Fiorella
Tironi, Valeria Anahi
author García Fillería, Susan Fiorella
author_facet García Fillería, Susan Fiorella
Tironi, Valeria Anahi
author_role author
author2 Tironi, Valeria Anahi
author2_role author
dc.subject.none.fl_str_mv Amaranth Protein Isolate
Alcalase-Hydrolysate
Antioxidant Activity
Binding Capacity
Restructured Fish Products
Salt Content
topic Amaranth Protein Isolate
Alcalase-Hydrolysate
Antioxidant Activity
Binding Capacity
Restructured Fish Products
Salt Content
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work evaluates amaranth protein ingredients [isolate (I) and alcalase-hydrolysate (H)] acting as antioxidants and binders in restructured fish products. Gel products were obtained after thermal treatment (40 °C, 30 min; 90 °C, 30 min) of different formulations from fish muscle pastes, where salt (2%) was partially or totally replaced by I or H. Antioxidant activity was assessed by conjugated dienes and thiobarbituric acid-reactive substances (TBARs) measurements during the chilled storage. Textural properties, water-holding capacity, colour and microbiological quality were evaluated. Reduced-salt content products containing 2% w/w of I or H partially inhibited lipid oxidation especially at the level of the decomposition of hydroperoxides into secondary products, due to about 50% and 60% of inhibition of TBARs, respectively, was registered. Also, these products showed acceptable microbiological quality and technological characteristics with only minimal changes in properties as gel hardness and colour parameters compared with control products (2% w/w salt).
Fil: García Fillería, Susan Fiorella. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Tironi, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
description This work evaluates amaranth protein ingredients [isolate (I) and alcalase-hydrolysate (H)] acting as antioxidants and binders in restructured fish products. Gel products were obtained after thermal treatment (40 °C, 30 min; 90 °C, 30 min) of different formulations from fish muscle pastes, where salt (2%) was partially or totally replaced by I or H. Antioxidant activity was assessed by conjugated dienes and thiobarbituric acid-reactive substances (TBARs) measurements during the chilled storage. Textural properties, water-holding capacity, colour and microbiological quality were evaluated. Reduced-salt content products containing 2% w/w of I or H partially inhibited lipid oxidation especially at the level of the decomposition of hydroperoxides into secondary products, due to about 50% and 60% of inhibition of TBARs, respectively, was registered. Also, these products showed acceptable microbiological quality and technological characteristics with only minimal changes in properties as gel hardness and colour parameters compared with control products (2% w/w salt).
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10608
García Fillería, Susan Fiorella; Tironi, Valeria Anahi; Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects; Wiley; International Journal Of Food Science And Technology; 50; 6; 6-2015; 1452–1460
0950-5423
1365-2621
url http://hdl.handle.net/11336/10608
identifier_str_mv García Fillería, Susan Fiorella; Tironi, Valeria Anahi; Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects; Wiley; International Journal Of Food Science And Technology; 50; 6; 6-2015; 1452–1460
0950-5423
1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12777
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12777/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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