naa a22 4500 510724078 CHVBK 20180411082928.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0765-6 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0765-6 Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream ( Sparus aurata ) Products [Elektronische Daten] [A. Andrés-Bello, C. Iborra-Bernad, P. García-Segovia, J. Martínez-Monzó] The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade low-value species. The aim of this study was to evaluate the effect of konjac gum (KGM) and carboxymethylcellulose (CMC) fibres on the mechanical and physico-chemical properties of microbial transglutaminase treated restructured fish products from gilthead sea bream as well as to evaluate the effect of heat treatment and storage time. Water holding capacity, mechanical properties and colour attributes in fresh and heat-treated samples after 15days of cold storage were measured. Results showed that these edible gums could be appropriate for making restructured products obtained from gilthead sea bream. In fresh formulations the addition of 10g kg−1 of KGM or 10g kg−1 of CMC presented a significant effect (p ≤ 0.05) on water activity for fresh samples and the lowest value was obtained for 10g kg−1 of KGM (0.975 ± 0.002). Water holding capacity and adhesiveness increased due to the presence of these gums in fresh and heat-treated samples. For heat-treated samples, KGM significantly reduced (p < 0.05) hardness, cohesiveness and chewiness. Cryo-scanning electron microscopy revealed different structures for gels containing fibres. The use of these fibres did not induce significant changes in colour parameters. Fresh or heat-treated samples stored for 15days at 4°C showed changes in relation to the parameters investigated. Springer Science+Business Media, LLC, 2011 Gilthead sea bream nationallicence Transglutaminase nationallicence Konjac gum nationallicence Sodium carboxymethylcellulose nationallicence Restructured fish products nationallicence Andrés-Bello A. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut Iborra-Bernad C. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut García-Segovia P. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut Martínez-Monzó J. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 133-145 1935-5130 6:1<133 2013 6 11947 https://doi.org/10.1007/s11947-011-0765-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0765-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Andrés-Bello A. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Iborra-Bernad C. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- García-Segovia P. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Martínez-Monzó J. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 133-145 1935-5130 6:1<133 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer