Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

SUSAN F. GARCÍA FILLERÍA; VALERIA A. TIRONI

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 vol. 50 p. 1452 - 1460

0950-5423

This work evaluates amaranth protein ingredients (isolate (I) and alcalase-hydrolysate (H)) acting as antioxidants and binders in restructured fish products. Gel products were obtained after thermal treatment (40 °C, 30 min; 90 °C, 30 min) of different formulations from fish muscle pastes, where salt (2 %) was partially or totally replaced by I or H. Antioxidant activity was assessed by conjugated dienes and thiobarbituric acid reactive substances (TBARs) measurements during the chilled storage. Textural properties, water holding capacity, colour and microbiological quality were evaluated. Reduced-salt content products containing 2 % w/w of I or H partially inhibited lipid oxidation especially at the level of the decomposition of hydroperoxides into secondary products, due to about 50 and 60 % of inhibition of TBARs, respectively, was registered. Also, these products showed acceptable microbiological quality and technological characteristics with only minimal changes in properties as gel hardness and colour parameters compared with control products (2 % w/w salt).