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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.
Meat Sci. 2008 Aug; 79(4):767-76.MS

Abstract

The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P<0.05), and springiness and cohesiveness were lower (P<0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.

Authors+Show Affiliations

Departamento de Ciencia y Tecnología de Carne y Productos Cárnicos y del Pescado y Productos de la Pesca, Instituto del Frío (CSIC), C/ Jose Antonio Novais, 10, 28040 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22063041

Citation

Cofrades, S, et al. "Influence of Different Types and Proportions of Added Edible Seaweeds On Characteristics of Low-salt Gel/emulsion Meat Systems." Meat Science, vol. 79, no. 4, 2008, pp. 767-76.
Cofrades S, López-López I, Solas MT, et al. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci. 2008;79(4):767-76.
Cofrades, S., López-López, I., Solas, M. T., Bravo, L., & Jiménez-Colmenero, F. (2008). Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science, 79(4), 767-76. https://doi.org/10.1016/j.meatsci.2007.11.010
Cofrades S, et al. Influence of Different Types and Proportions of Added Edible Seaweeds On Characteristics of Low-salt Gel/emulsion Meat Systems. Meat Sci. 2008;79(4):767-76. PubMed PMID: 22063041.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. AU - Cofrades,S, AU - López-López,I, AU - Solas,M T, AU - Bravo,L, AU - Jiménez-Colmenero,F, Y1 - 2007/11/23/ PY - 2007/06/27/received PY - 2007/10/08/revised PY - 2007/11/18/accepted PY - 2011/11/9/entrez PY - 2008/8/1/pubmed PY - 2008/8/1/medline SP - 767 EP - 76 JF - Meat science JO - Meat Sci VL - 79 IS - 4 N2 - The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P<0.05), and springiness and cohesiveness were lower (P<0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori. SN - 0309-1740 UR - https://www.unboundmedicine.com/medline/citation/22063041/Influence_of_different_types_and_proportions_of_added_edible_seaweeds_on_characteristics_of_low_salt_gel/emulsion_meat_systems_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(07)00381-6 DB - PRIME DP - Unbound Medicine ER -
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