Desarrollo de un producto análogo tipo nuggets de cangrejo a partir de surimi de pota (Dosidicus gigas)
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Authors
Carreño Yuncar, Stephanie Amparo
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Abstract
En el presente trabajo de investigación se planteó como finalidad incorporar transglutaminasa microbiana (MTGasa), alginato y carragenina para mejorar la textura del gel de surimi de pota con el propósito de desarrollar un producto análogo reestructurado empanizado tipo pulpa de cangrejo. Estos compuestos fueron seleccionados debido a sus propiedades gelificantes, espesantes y estabilizantes, ampliamente utilizadas en la industria alimentaria para optimizar las características texturales de productos pesqueros. Los resultados obtenidos demostraron que el tratamiento con MTGasa mejoró significativamente la fuerza del gel y la retención de humedad en las concentraciones de 0.5% y 1.0%, siendo la primera la más efectiva. Además, se observó que el alginato de sodio tuvo un impacto positivo en la masticabilidad y la dureza del gel, mejorando la textura del producto final. La combinación de alginato con MTGasa mostró efectos sinérgicos en la optimización de las propiedades texturales, destacándose por su capacidad para ajustar la textura de manera más eficiente que el uso de cada aditivo por separado. Por otro lado, la carragenina también mostró un potencial interesante en la formación de geles, aunque sus efectos fueron menos pronunciados en comparación con el alginato. La fórmula ganadora para la mejora de la textura fue la de MTGasa al 0.5% y carragenina al 1%, que demostró ser la más efectiva para optimizar las propiedades sensoriales y funcionales del gel de surimi. Se concluye que la combinación de MTGasa al 0.5% y carragenina al 1% ofrece una solución prometedora para mejorar las propiedades texturales de los productos a base de surimi de pota, especialmente en la elaboración de análogos de productos cárnicos como los nuggets tipo cangrejo. Estos resultados abren nuevas posibilidades para la industria alimentaria, proporcionando bases sólidas para el desarrollo de productos innovadores con características sensoriales y funcionales mejoradas.
The objective of this research was to incorporate microbial transglutaminase (MTGase), alginate, and carrageenan to enhance the texture of squid surimi gel, aiming to develop a restructured, breaded crabmeat-like analog product. These compounds were selected due to their gelling, thickening, and stabilizing properties, widely used in the food industry to optimize the textural characteristics of fishery products. The results demonstrated that MTGase treatment significantly improved gel strength and moisture retention at concentrations of 0.5% and 1.0%, with the former being the most effective. Additionally, it was observed that sodium alginate positively impacted the chewiness and hardness of the gel, enhancing the texture of the final product. The combination of alginate and MTGase showed synergistic effects in optimizing textural properties, proving more efficient in adjusting texture than the individual use of each additive. Carrageenan also exhibited interesting potential in gel formation, though its effects were less pronounced compared to alginate. The optimal formula for texture improvement was 0.5% MTGase and 1% carrageenan, which proved most effective in enhancing the sensory and functional properties of the surimi gel. In conclusion, the combination of 0.5% MTGase and 1% carrageenan offers a promising solution for improving the textural properties of squid surimi-based products, particularly in the development of meat analog products like crabmeat-style nuggets. These findings open new possibilities for the food industry, providing a solid foundation for the development of innovative products with improved sensory and functional characteristics.
The objective of this research was to incorporate microbial transglutaminase (MTGase), alginate, and carrageenan to enhance the texture of squid surimi gel, aiming to develop a restructured, breaded crabmeat-like analog product. These compounds were selected due to their gelling, thickening, and stabilizing properties, widely used in the food industry to optimize the textural characteristics of fishery products. The results demonstrated that MTGase treatment significantly improved gel strength and moisture retention at concentrations of 0.5% and 1.0%, with the former being the most effective. Additionally, it was observed that sodium alginate positively impacted the chewiness and hardness of the gel, enhancing the texture of the final product. The combination of alginate and MTGase showed synergistic effects in optimizing textural properties, proving more efficient in adjusting texture than the individual use of each additive. Carrageenan also exhibited interesting potential in gel formation, though its effects were less pronounced compared to alginate. The optimal formula for texture improvement was 0.5% MTGase and 1% carrageenan, which proved most effective in enhancing the sensory and functional properties of the surimi gel. In conclusion, the combination of 0.5% MTGase and 1% carrageenan offers a promising solution for improving the textural properties of squid surimi-based products, particularly in the development of meat analog products like crabmeat-style nuggets. These findings open new possibilities for the food industry, providing a solid foundation for the development of innovative products with improved sensory and functional characteristics.
Description
Universidad Nacional Agraria La Molina. Facultad de Pesquería. Departamento
Académico de Acuicultura e Industrias Pesqueras
Keywords
Surimi de pota
Citation
Date
2025
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