EFFECT OF ADDITION OF SOME HYDROCOLLOIDS ON THE STABILITY OF FROZEN MINCED FILLET OF MACKEREL

Faculty	Not Specified	Year:	1991
Type of Publication:	Article	Pages:	143-149
Authors:	AYYAD, K, ABOELNIEL, E	DOI:	10.1016/0144-8617(91)90029-C
Journal:	CARBOHYDRATE POLYMERS ELSEVIER SCI LTD	Volume:	15
Research Area:	Chemistry; Polymer Science	ISSN	ISI:A1991FG16100002
Keywords :	EFFECT , ADDITION , SOME HYDROCOLLOIDS , , STABILITY , FROZEN
Abstract:	Pectins and alginates were used as additives (0.5\%) in ground-fillets of mackerel and their effects on pH, water-holding capacity (WHC), cook drip loss and the formation of dimethylamine (DMA), and formaldehyde (FA) were investigated. Exceptional differences in WHC were observed. The alginate showed the highest values of WHC. The hydrocolloids used did not show any protective effect. All treated samples presented similar increase of DMA and FA contents.
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