hydrocolloid for meat and fish
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Hydrocolloids and its application in coating
NARESH KUMAR MEHTAPhD SCHOLAR
A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water.
One of most extensively used additive in the food industry
Hydrocolloids are high molecular weight hydrophilic biopolymer used as functional ingredient in the foods
Sources of hydrocolloids
Basically it is a polysaccharide• Plants- starch (Tapioca, Barley, rice )• Sea weeds (carageenan)• Microbes (xanthan gum)• Plant exudates (gum, gum Arabic)• Modified biopolymer made by chemical
treatment of cellulose
Hydrocolloids as additive in food Industry
•Starch•Agar•Pectin•Alginates•Carrageenan•Guar gum•Gum Arabic•Xanthan gum•Cellulose derivatives-CMC
properties
• Have neutral taste and utilized in small quantities• edible and Non toxic
• They provides an unctuous body to fat reduced products• Biocompatibility, non polluting, low cost
• Enhance the bulk of the product while improving many functional properties
• Barrier properties
starch
Source-corn, wheat, barley, potato and tapiocaIt is polymer of amylose and amylopectin (25:75)
Gelatinization temperature is 55-75 ⁰C
Use Of Starch- Sausage, battered And Breaded Products, noodles
Pectin
•It is polymer of galacturonic acid•Main source –peels of apple (15%) and citrus fruits (30%)•It is good gelling and solidifying agent•Uses-jem and jellies
Sodium Alginate
•Sodium alginate is an anionic polysaccharide •extracted principally from the giant kelp Macrocystis pyrifera as alginic acid and neutralized to the sodium salt.• It is soluble in hot or cold water and gives somewhat hazy solutions of neutral pH.
Guar Gum
Guar gum is a nonionicsource- endosperm of legume Cyamopsis tetragonolobusIt gives neutral pH Solution in cold water
Xanthan Gum•Xanthan gum is an anionic polysaccharide derived from the fermentation of the plant bacteria Xanthomonas compestris
•It is soluble in hot or cold water and gives visually hazy, neutral pH solutions
Carrageenan
•Carrageenan is an anionic polysaccharide •extracted principally from the red seaweed Chondrus crispus•Carrageenan is available in sodium, potassium, magnesium,calcium and mixed cation forms•Carrageenan solutions are typically clear, and of alkaline ph
Gum Arabic (Acacia)• Gum arabic is an anionic polysaccharide collected as the dried exudate from The acacia tree (Acacia senegal)• it is soluble in hot or cold water and gives clear solutions of neutral to acidic pH.
Hydrocolloids as additives
Polysaccharides and proteins are food hydrocolloids with an important role in the structure, stability and functional properties of several processed foods.
Protein carbohydrate interactions determine the functional properties in foods where proteins are the major ingredients, such as meat and fish processed products.
•Fish Protein solublised by salt and water forms a continuous matrix•Some additive can be entrapped within this matrix filling the gel and exerting their functional effect in restructured products by1. Influencing the formation of continuous surimi gel
matrix during thermal inducing gelation2. Modifying the viscosity, mobility and other properties
of the liquid phase3. Influencing the appearance and texture of the gel i.e.
particle size distribution, rheological properties and relative volume fraction of the gel.
Suggested mechanism for induced changes in protein due to hydrocolloids
Properties Food HydrocolloidBinding properties
sausages starch
Bulking agent Diatic food α-cellulose
Crystallization inhibitors
ice-cream Sodium alginates
Clarifying agent Beer, wine Ising glass
Clouding agent Fruit juices Gum arabic
emulsifier chocolates alginates
Encapsulating agent
capsule Gum ,gelatin
Gelling agent paste carrageen
Foam stabilizer Beer, myonnaise CMC
Hydrocolloids utilised in food Industry
Experimental set up
• Double filleted oil sardines were taken in the study
• Chitosan dip treatment was given at rate of 1 % and 2 % for 10 minutes and one control was performed.
• Fillets were kept in HDPE boxes and 1-2 ⁰C temperature was maintained with ice during whole storage study.
L is lightness, a-redness b-yelloness
conclusion
• Chitosan treatment was found to be effective in reducing spoilage and extending the self life of the fillets.
• It also helps to maintain good WHC, reduce drip loss and textural qualities
• A self life of 8 and 10 days was observed for 1 and 2 % chitosan treated samples respectively compare to 5 days for control.
Thank you