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 |
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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. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/S0308-8146(02)00166-8 |