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Please use this identifier to cite or link to this item: http://ri.uaemex.mx/handle20.500.11799/67639
DC FieldValueLanguage
dc.contributor.authorANGEL SANTILLAN ALVAREZen_EU
dc.contributor.authorOCTAVIO DUBLAN GARCIAen_EU
dc.contributor.authorLETICIA XOCHITL LOPEZ MARTINEZen_EU
dc.contributor.authorBACILIZA QUINTERO SALAZARen_EU
dc.contributor.authorLEOBARDO MANUEL GOMEZ OLIVANen_EU
dc.contributor.authorDANIEL DIAZ BANDERAen_EU
dc.contributor.authorMARIA DOLORES HERNANDEZ NAVARROen_EU
dc.creatorANGEL SANTILLAN ALVAREZ-
dc.creatorOCTAVIO DUBLAN GARCIA-
dc.creatorLETICIA XOCHITL LOPEZ MARTINEZ-
dc.creatorBACILIZA QUINTERO SALAZAR-
dc.creatorLEOBARDO MANUEL GOMEZ OLIVAN-
dc.creatorDANIEL DIAZ BANDERA-
dc.creatorMARIA DOLORES HERNANDEZ NAVARRO-
dc.date2017-01-01-
dc.date.accessioned2019-01-16T15:25:53Z-
dc.date.available2019-01-16T15:25:53Z-
dc.identifierhttp://hdl.handle.net/20.500.11799/67639-
dc.identifier.urihttp://ri.uaemex.mx/handle20.500.11799/67639-
dc.descriptionPhysicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.-
dc.languageeng-
dc.publisherDAVID PUBLISHING-
dc.relationdoi;10.17265/2159-5828/2017.03.001-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0-
dc.source2159-5828-
dc.subjectcommon carp-
dc.subjectchia seeds-
dc.subjectestructured meat-
dc.subjectphysicochemical properties-
dc.subjectProtein gel-
dc.subjectinfo:eu-repo/classification/cti/2-
dc.titleEffect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food-
dc.typearticle-
dc.audiencestudents-
dc.audienceresearchers-
item.fulltextNo Fulltext-
item.grantfulltextnone-
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