Publication: Estrategias para la obtención de geles de surimi con contenido reducido de sodio: alta presión hidrostática y adición de compuestos
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2018-02-06
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Universidad Complutense de Madrid
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Abstract
El consumo de altas cantidades de sodio está directamente relacionado con el incremento de la hipertensión arterial y la aparición de enfermedades cardiovasculares. Por ello, se pretende estimular el consumo de alimentos más sanos. En este sentido surgen varias alternativas a nivel estatal, como la estrategia NAOS, que pretende fomentar hábitos de alimentación y estilo de vida más saludables. El consumo de productos derivados de surimi se ha incrementado considerablemente en los últimos años, gracias a su fácil preparación y a la percepción del producto como saludable que poseen de él los consumidores. El proceso de elaboración de estos productos gelificados requiere la adición de altas cantidades de sal (del 1 % al 3 %). Cabe recalcar que las características más importantes a valorar en los productos derivados de surimi son la textura, la capacidad de retención de agua y el color, para las cuales resulta crucial que se lleve a cabo un correcto proceso de gelificación. Dicho proceso resulta difícil si no se añade la cantidad adecuada de sal, y es por eso que la reducción del contenido de NaCl de estos productos supone un importante reto tecnológico. Existen diferentes estrategias para paliar la falta de NaCl en el proceso de gelificación del surimi, como puede ser su sustitución por sales de potasio o magnesio, pero su incorporación induce sabor amargo en el producto final. El objetivo de este trabajo fue la elaboración de geles de surimi con contenido reducido de sal, mediante el empleo de alta presión hidrostática y la adición de compuestos de distinta naturaleza que mejoren la gelificación, como lisina o cistina y transglutaminasa microbiana...
High sodium intake is directly related to increased blood pressure and cardiovascular diseases, and therefore programs such as the NAOS strategy seek to promote healthier eating habits and life style. Consumption of surimi products has increased considerably in recent years, since they are easy to prepare and are perceived by consumers as a healthy, low-processed product. The manufacture of surimi-based products requires the addition of large amounts of salt (NaCl) (1 % - 3 %) since the first step in the gelation process is solubilization of the surimi’s myofibrillar proteins, and the physicochemical properties of the resulting surimi gels are affected by this process. The most important characteristics in surimi-based products derive from their texture, water holding capacity and colour. To that end, gelation processes need to be developed with enough salt to induce protein solubilization and further aggregation. Therefore, reducing the NaCl content of these products is a significant technological challenge. There are a number of strategies to compensate for the lack of NaCl in surimi gel preparation, for instance replacement of NaCl by potassium or magnesium salts, although such products usually have rather bitter flavours. The aim of this work was to develop surimi gels with reduced salt content by applying high hydrostatic pressure and adding various different compounds to improve the gelation process, as tetrasodium pyrophosphate, amino acids such as lysine and cystine and microbial transglutaminase...
High sodium intake is directly related to increased blood pressure and cardiovascular diseases, and therefore programs such as the NAOS strategy seek to promote healthier eating habits and life style. Consumption of surimi products has increased considerably in recent years, since they are easy to prepare and are perceived by consumers as a healthy, low-processed product. The manufacture of surimi-based products requires the addition of large amounts of salt (NaCl) (1 % - 3 %) since the first step in the gelation process is solubilization of the surimi’s myofibrillar proteins, and the physicochemical properties of the resulting surimi gels are affected by this process. The most important characteristics in surimi-based products derive from their texture, water holding capacity and colour. To that end, gelation processes need to be developed with enough salt to induce protein solubilization and further aggregation. Therefore, reducing the NaCl content of these products is a significant technological challenge. There are a number of strategies to compensate for the lack of NaCl in surimi gel preparation, for instance replacement of NaCl by potassium or magnesium salts, although such products usually have rather bitter flavours. The aim of this work was to develop surimi gels with reduced salt content by applying high hydrostatic pressure and adding various different compounds to improve the gelation process, as tetrasodium pyrophosphate, amino acids such as lysine and cystine and microbial transglutaminase...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Higiene y Seguridad Alimentaria, leída el 03-02-2017.