Effect of addition of some hydrocolloids on the stability of frozen minced fillet of mackerel

Pectins and alginates were used as additives (0·5%) in ground-fillets of mackerel and their effects on pH, water-holding capacity (WHC), cook drip loss and the formation of dimethylamine (DMA), and formaldehyde (FA) were investigated. Exceptional differences in WHC were observed. The alginate showed...

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Bibliographic Details
Published inCarbohydrate polymers Vol. 15; no. 2; pp. 143 - 149
Main Authors Ayyad, Khaled, Aboel-Niel, E.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1991
Elsevier Science
Subjects
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Water
Edible fish
Food preservation
Frozen product
Mackerel
Pectin
Food additive
Alginates
Retention
Physicochemical properties
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Summary:Pectins and alginates were used as additives (0·5%) in ground-fillets of mackerel and their effects on pH, water-holding capacity (WHC), cook drip loss and the formation of dimethylamine (DMA), and formaldehyde (FA) were investigated. Exceptional differences in WHC were observed. The alginate showed the highest values of WHC. The hydrocolloids used did not show any protective effect. All treated samples presented similar increases of DMA and FA contents.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(91)90029-C