壳聚糖凝胶作为坦巴奎鱼汉堡的脂肪替代品

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2024-07-19 DOI:10.1080/10498850.2024.2381013

Bruna Pinheiro Santos, Valfredo Figueira da Silva, Maria Ildilene da Silva, Adriana Sathie Ozaki Hirata, Marcio Douglas Goes, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes

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引用次数: 0

摘要

使用不同含量（0、1、2 和 3%）的壳聚糖凝胶作为脂肪替代物开发了鱼肉汉堡。添加壳聚糖能有效提高产量、黄度和水分活性，并降低鱼肉的脂肪含量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger

Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing...

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.