The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel ( Scomber scombrus) by high pressure and heat treatments

Gels made from the flesh of mackerel ( Scomber scombrus) and fortified with rosemary extract and omega-3 unsaturated fatty acids were studied in connection with high pressure/thermal treatments. Elasticity and breaking deformation were significantly higher in pressure-induced gels (300 MPa, 25 °C, 1...

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Veröffentlicht in:Food chemistry 2002-10, Vol.79 (1), p.1-8
Hauptverfasser: Pérez-Mateos, M, Gómez-Guillén, M.C, Hurtado, J.L, Solas, M.T, Montero, P
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Sprache:eng
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Zusammenfassung:Gels made from the flesh of mackerel ( Scomber scombrus) and fortified with rosemary extract and omega-3 unsaturated fatty acids were studied in connection with high pressure/thermal treatments. Elasticity and breaking deformation were significantly higher in pressure-induced gels (300 MPa, 25 °C, 15 min), while hardness was considerably lower. For gels without ingredients the fraction solubilised with 8 M urea and 2% β-mercaptoethanol was larger in the pressurised samples, indicating more covalent bonding in heat-induced gels which could not be disrupted by the solubilising agent. Scanning electron microscopy showed that pressure-induced gels generally presented a structure more compacted than heat-induced gels. The high pressure activated lipid oxidation, the antioxidant effect of rosemary being evident in all samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(02)00166-8