Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products

Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products

Restructured seafood products are primarily processed from undervalued fish species, fillet trimmings, or by products of non-commercial fish species. One of the underrated fisheries in southern Mexico is that of the bonefish (Albula vulpes). The objective of this study was to evaluate the effect of...

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Main Authors: Trejo-Díaz, Gabriela Nallely, Morales-Sánchez, Eduardo, Martínez-Maldonado, Miguel Ángel
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2023
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1799
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record_format ojs
institution CIENCIA UAT
collection OJS
language spa
format Online
author Trejo-Díaz, Gabriela Nallely
Morales-Sánchez, Eduardo
Martínez-Maldonado, Miguel Ángel
spellingShingle Trejo-Díaz, Gabriela Nallely
Morales-Sánchez, Eduardo
Martínez-Maldonado, Miguel Ángel
Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products
author_facet Trejo-Díaz, Gabriela Nallely
Morales-Sánchez, Eduardo
Martínez-Maldonado, Miguel Ángel
author_sort Trejo-Díaz, Gabriela Nallely
title Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products
title_short Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products
title_full Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products
title_fullStr Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products
title_full_unstemmed Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products
title_sort effect of the addition of unconventional flours and low salt content on restructured bonefish (albula vulpes) products
description Restructured seafood products are primarily processed from undervalued fish species, fillet trimmings, or by products of non-commercial fish species. One of the underrated fisheries in southern Mexico is that of the bonefish (Albula vulpes). The objective of this study was to evaluate the effect of adding non-conventional flours and reducing the sodium chloride level on the mechanical and functional properties of restructured bonefish products. Bonefish restructured products were prepared to analyze samples with (0 %, 5 %, and 10 %) amaranth flour (AF) or cricket flour (CF) and three levels of salt (0 %, 1 % and 2 %). The cooking water loss, the amount of extractable water and the texture from gels were evaluated. The use of both non-conventional flours reduced cooking water loss by 49.09 % to 61.97 % with 1 % salt. The addition of salt reduced the extractable water in the restructured product. Hardness values varied (P < 0.05) among treatments. The highest hardness was obtained in treatments with 10 % AF and 1 % salt (64.55 N) and with 10 % CF and 2 % salt (63.50 N). Cohesiveness ranged from 0.53 to 0.71 (dimensionless) in treatments with 1 % and 2 % salt, indicating minimal changes in internal structure due to additives. Non-conventional flours allowed for protein gelation, forming restructured products with suitable textural properties for a meat product. The addition of 10 % CF or AF and 1 % salt in fish restructured product formulation offers a healthy alternative in the development of fish-based foods.
publisher Universidad Autónoma de Tamaulipas
publishDate 2023
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1799
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spelling oai:ojs.pkp.sfu.ca:article-17992024-03-22T16:31:19Z Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products Efecto de la adición de harinas no convencionales y reducción del contenido de sodio en productos reestructurados de macabil (Albula vulpes) Trejo-Díaz, Gabriela Nallely Morales-Sánchez, Eduardo Martínez-Maldonado, Miguel Ángel productos pesqueros reestructurados macabil gelificación harina de amaranto Harina de grillo restructured fish products bonefish gelling amaranth flour cricket flour Restructured seafood products are primarily processed from undervalued fish species, fillet trimmings, or by products of non-commercial fish species. One of the underrated fisheries in southern Mexico is that of the bonefish (Albula vulpes). The objective of this study was to evaluate the effect of adding non-conventional flours and reducing the sodium chloride level on the mechanical and functional properties of restructured bonefish products. Bonefish restructured products were prepared to analyze samples with (0 %, 5 %, and 10 %) amaranth flour (AF) or cricket flour (CF) and three levels of salt (0 %, 1 % and 2 %). The cooking water loss, the amount of extractable water and the texture from gels were evaluated. The use of both non-conventional flours reduced cooking water loss by 49.09 % to 61.97 % with 1 % salt. The addition of salt reduced the extractable water in the restructured product. Hardness values varied (P < 0.05) among treatments. The highest hardness was obtained in treatments with 10 % AF and 1 % salt (64.55 N) and with 10 % CF and 2 % salt (63.50 N). Cohesiveness ranged from 0.53 to 0.71 (dimensionless) in treatments with 1 % and 2 % salt, indicating minimal changes in internal structure due to additives. Non-conventional flours allowed for protein gelation, forming restructured products with suitable textural properties for a meat product. The addition of 10 % CF or AF and 1 % salt in fish restructured product formulation offers a healthy alternative in the development of fish-based foods. Los productos acuáticos reestructurados se procesan principalmente a partir de especies de pescado infravaloradas, recortes de filetes o subproductos de especies de pescado no comerciales. Una de las pesquerías subvaloradas en el sur de México, es la del macabil (Albula vulpes). El objetivo de este estudio fue evaluar el efecto de la adición de harinas no convencionales y la reducción del nivel de cloruro de sodio en las propiedades mecánicas y funcionales de productos reestructurados de macabil. Se elaboraron reestructurados de macabil para analizar las muestras con harina de amaranto (HA) o harina de grillo (HG) doméstico (0 %, 5 % y 10 %) y tres niveles de sal (0 %, 1 % y 2 %). Se evaluó la pérdida de agua por cocción, la cantidad de agua extraíble y la textura de los geles. El uso de ambas harinas no convencionales disminuyó la pérdida de agua por cocción entre un 49.09 % y 61.97 %, con 1 % de sal. La adición de sal redujo el agua extraíble del reestructurado. Los valores de dureza variaron (P < 0.05) entre tratamientos. La mayor dureza se obtuvo en los tratamientos con HA al 10 % y sal al 1 % (64.55 N) y con HG al 10 % y sal al 2 % (63.50 N). La cohesividad varió de 0.53 a 0.71 (adimensional) en los tratamientos con 1 % y 2 % de sal, indicando pocos cambios en la estructura interna por efecto de los aditivos. Las harinas no convencionales permitieron la gelificación proteica, formando reestructurados con propiedades texturales adecuadas para un producto cárnico. La adición del 10 % de HG común o de HA y 1 % de uso de sal, en la formulación de reestructurados de pescado, ofrece una alternativa saludable en el desarrollo de alimentos de pescado. Universidad Autónoma de Tamaulipas 2023-11-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1799 10.29059/cienciauat.v18i2.1799 CienciaUAT; Vol 18 No. 2. January-June 2024; 122-135 CienciaUAT; Vol. 18 No. 2: Enero-Junio 2024; 122-135 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1799/1172 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1799/1156 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1799/1214 Derechos de autor 2023 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0

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