Browsing by Subject "Sodium alginate"

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    Plant-based burgers with reduced texture additives: a comparative study of methylcellulose and sodium alginate
    (MDPI, 2025-04-16) Peñaranda, Irene; López Morales, María Belén; Garrido, María Dolores; Egea, Macarena; Tecnología de Alimentos, Nutrición y Bromatología
    The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers’ trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their “egg-crate” structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives.
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    Sodium alginate as feed additive in cultured sea bream (Sparus aurata): does it modify the quality of the flesh?
    (Elsevier, 2012-05-11) García-Alcázar, A.; Abdel, I; Peso Echarri, Patricia; Frontela Saseta, María del Carmen; Santaella-Pascual, Marina; Ros Berruezo, Gaspar; Martínez Gracia, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    The objective of this study was to evaluate the effect of sodium alginate obtained from brown seaweed as a prebiotic supplement to the feed of reared sea bream (Sparus aurata). Addition of the alginate to a control diet was investigated at both concentrations 2% and 5%. Proximate composition in the flesh were not modified significantly by sodium alginate inclusion in the diet of the sea bream; however the fat and ash content in the specimens supplemented with 5% alginate were found to be significantly higher than those found in individuals who were fed the control diet. No significant differences in mineral content, fatty acid profiles, cholesterol content, texture parameters and sensory acceptability among the three studied groups. Results obtained in this study offer support for the use of alginate as a feed additive in sea bream diets since no significant effects were found in the flesh quality and characteristics of commercial size sea bream.