New applications of fibres in foods:: Addition to fishery products

被引：167

作者：

Borderías, AJ ^{[1
]}

Sánchez-Alonso, I ^{[1
]}

Pérez-Mateos, M ^{[1
]}

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 10期

关键词：

D O I：

10.1016/j.tifs.2005.03.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Seafoods possess high nutritional value and moreover offer functional properties. However, fish products do not contain fibre. Fibre is an essential compound in the diet, which has health benefit effects in certain disorders. At the same time, dietary fibres can be an effective tool in seafood processing for improving functional properties such as water binding, gelling, etc. This paper offers a general view of the role of dietary fibres in a food system and discusses the technological and functional roles of different types of fibres of vegetable origin (cereal, fruits) and animal origin (chitosan), with different characteristics, when they are used as ingredients in the development of restructured fish products.

引用

页码：458 / 465

页数：8

共 67 条

[1]

ALESON L, 2002, ALIMENTACION EQUIPOS, P83

[2]

Chitosan affects transglutaminase-induced surimi gelation [J].