Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels

Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels

Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0 %), on the physicochemical and functional...

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Bibliographic Details
Main Authors:	Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez, Ramón Pacheco-Aguilar, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano, Agustín Rascón-Chu
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:	Food Technology and Biotechnology
Subjects:	jumbo squid amidated low-methoxyl pectin gelling water retention
Online Access:	https://hrcak.srce.hr/file/275158

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