Citas bibligráficas
Escobedo, F., (2013). Determinación del efecto del citrato de sodio en la gelificación del surimi de pota (Dosidicus gigas) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1918
Escobedo, F., Determinación del efecto del citrato de sodio en la gelificación del surimi de pota (Dosidicus gigas) [Tesis]. : Universidad Nacional Agraria La Molina; 2013. https://hdl.handle.net/20.500.12996/1918
@misc{renati/245478,
title = "Determinación del efecto del citrato de sodio en la gelificación del surimi de pota (Dosidicus gigas)",
author = "Escobedo Cabrera, Frank Anderson Noé",
publisher = "Universidad Nacional Agraria La Molina",
year = "2013"
}
The aim of this study was to determine the effect of sodium citrate on the thermal gelation of giant squid Dosidicus gigas surimi. The technology used to prepare giant squid surimi was the acid-saline lixiviation, from which giant squid gels were obtained. The experimental methodology was the following: 200 g of frozen giant squid surimi was pricked and then homogenized in a multi-blender mill at a speed of 20 000 rpm for 1 minute. Various amounts of sodium citrate (0,25%, 1,27%, 1,5%, 2,0%, 3,0% and 7,74%), 0,5% calcium chloride and 1,5% sodium chloride were added to obtain surimi sol. The mixing of the total mass was continued in the multi-blender mill for 3 minutes to reach a temperature of 5oC. Sol surimi was filled in stainless steel cylindrical containers, then they were left in water bath at 90oC for 25 minutes, cooled immediately in ice water for 30 minutes and finally the gels obtained were stored at 4oC for 18 hours before assessments. It was determined textural properties as gel strength (g.cm), hardness (g), elasticity (mm) and fold test. The results showed that best textural properties of gels were achieved with 0,25% sodium citrate, although mixtures of 1,27% sodium citrate and 0,5% calcium chloride, and also 2,0% sodium citrate and 0,5% calcium chloride, showed good textural properties. There was a strong decrease of textural properties of gels produced with mixtures of 0,25% sodium citrate and 0,5% calcium chloride, and also 1,5% sodium citrate and 0,5% calcium chloride; however, in both cases, fold test showed gels with grade AA. An increase of sodium citrate to 3,0% and 0,5% calcium chloride increased gel strength but with a greater amount such as 7,74% sodium citrate, it sharply decreased. According with results obtained, it was shown that is possible to substitute NaCl by sodium citrate in the elaboration of giant squid gels because of the highest gel strength obtained with different amounts of sodium citrate added (0,25% to 2,0%).
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