Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod

Abstract

Different types of carrageenans and carboxymethyl celluloses were used as additives (5 g/kg) for minced fillets of cod. Samples of these treatments were stored at -18°C for 10 weeks and were evaluated at regular intervals for pH, water holding capacity, texture, extractable myosin and formation of dimethylamine and formaldehyde.Except Kappa carrageenan the additions improved the water holding capacity of the raw and cooked minced fish and decreased toughening during frozen storage. The addition of Iota carrageenan resulted in samples with remarkable texture stability and so after 10 weeks of frozen storage the texture of this treatment was similar to fresh minced cod. The higher the viscosity of carboxymethyl cellulose, the more it increased the softness and water holding capacity.

Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products

“…The results shown in Tables 2 and 3 are in good agreement with the ones presented elsewhere for cooked samples with similar additions (da Ponte et al, 1985b;da Ponte et al, 1985~). In those experiments the increase in water holding capacity was attributed to the increase in viscosity brought about by CMC and xanthan additions and to the formation of a gel in the case of iota carrageenan.…”

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

“…We have found no reference in the literature to addition of fruit fibre to a fish product. DaPonte et al. (1985) and DaPonte et al.…”

“…We have found no reference in the literature to addition of fruit fibre to a fish product. DaPonte et al (1985) and DaPonte et al (1987) reported higher water retaining capacity for other kinds of fibres (carrageenan, xanthan, carboxylmethylcellulose) in frozen minced products. Sa´nchez-Alonso et al (2007a) reported a decrease in the water binding capacity of MFM with added wheat fibre when water was added to keep the moisture constant.…”

“…Dietary fibre (DF) can be an effective tool in seafood processing for improving technological properties such as water binding, gelling, etc., while also offering functional properties that promote health in consumers. Many of the fibres currently used for technological purposes in fishery products are highly soluble and come from algae such as carrageenans (DaPonte et al ., 1985; Gómez‐Guillén et al ., 1996), or seeds such as garrofin, guar, xanthan and others (Montero et al ., 2000; Pérez‐Mateos et al ., 2001). There have been some experiments in the use of cellulose‐rich insoluble fibres in fishery products (Yoon & Lee, 1990; Ang & Miller, 1991; Sánchez‐Alonso et al ., 2006; Sánchez‐Alonso et al ., 2007a); however nowadays, other DF sources are in use, mainly fruits, which are suitable for fibre enrichment because of a well‐balanced ratio between soluble and insoluble DF fractions combined with interesting functionality and physicochemical characteristics (Saura‐Calixto, 1993; López et al ., 1996; Grigelmo‐Miguel et al ., 1999).…”

Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels

“…Many of the dietary fibres currently used for technological purposes in fishery products are highly soluble and come from algae such as carrageenans (Borderías, Montero, & Mati de Castro, 1996;DaPonte, Herfst, Roozen, & Pilnik, 1985;Foegeding & Ramsey, 1987; Gó mez-Guillén, Solas, Ortiz & Aguilera, 2004), or from seeds such as garrofin, guar, xanthan and others (Montero, Hurtado, & Pérez-Mateos, 2000;Pérez-Mateos, Hurtado, Montero, & Fernández-Martín, 2001). Although known to possess excellent water binding ability, these ingredients cause extensive loss of rigidity and elasticity in muscle protein gels (Yoon & Lee, 1990;Borderias, Sánchez-Alonso, & Pérez-Mateos, 2005).There is very limited experience in the use of insoluble dietary fibres, such as cereal dietary fibres, in fishery products (Yoon & Lee, 1990;Ang & Miller, 1991).…”