Article ID Journal Published Year Pages File Type
605786 Food Hydrocolloids 2008 4 Pages PDF
Abstract

This preliminary work involved the characterization of a low-fat spread made of fish gelatin and pectin with or without salt addition and pH adjustment. The samples prepared were characterized by temperature sweep, bulk density determination, texture analysis and morphology evaluation. It was found that a decrease in fish gelatin to pectin ratio resulted in an increase in bulk density, firmness, compressibility, adhesiveness, elasticity and melt ability. In addition, spreads prepared at high acidity gave rise to syneresis, which could be remedied with addition of sodium chloride.

Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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