Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
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Author
Comaposada, J.
Marcos, B.
Bou, R.
Gou, P.
Publication date
2018-04-03ISSN
0963-9969
Abstract
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
41
Publisher
Elsevier
Is part of
Food Research International
Citation
Comaposada, J., B. Marcos, R. Bou, and P. Gou. 2018. "Influence Of Surfactants And Proteins On The Properties Of Wet Edible Calcium Alginate Meat Coatings". Food Research International 108: 539-550. Elsevier BV. doi:10.1016/j.foodres.2018.04.002
Grant agreement number
INIA/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00094-00-00/ES/Estudio del efecto de las propiedades de los recubrimientos a base de biopolímeros en la deshidratación de los alimentos/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2831]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/