Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
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Autor/a
Comaposada, J.
Marcos, B.
Bou, R.
Gou, P.
Fecha de publicación
2018-04-03ISSN
0963-9969
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
41
Publicado por
Elsevier
Publicado en
Food Research International
Citación
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
Número del acuerdo de la subvención
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
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