Producción Científica Profesorado

Effect of sodium alginate on functional properties of extruded feed for fish for human consumption. Journal of Animal Science Advances.



Castro Rosas, Javier

2012

Rodríguez-Miranda J., Delgado-Licon E., Hernández-Santos B., Medrano-Roldan H., Aguilar-Palazuelos E., Navarro-Cortez R. O., Gómez-Aldapa C. A. and Castro-Rosas J. 2012. Effect of sodium alginate on functional properties of extruded feed for fish for human consumption. Journal of Animal Science Advances. 2(7):608-615.


Abstract


Agglutinating compounds are commonly used to improve the physical quality of aquafeeds. An evaluation was done of the effect of the agglutinating compound sodium alginate on the functional properties of aquaculture fish feed produced by extrusion. Meals containing one of four sodium alginate concentrations (0, 0.5, 1.5 and 2%) were extruded in a simple-screw extruder at 120 C, 20% moisture content and a 1:1 compression ratio, extruding each treatment in duplicate. Expansion index values ranged from 1.11 to 1.12 with no differences (P > 0.05) between the diets containing sodium alginate. In contrast, the different sodium alginate levels had positive (P < 0.05) effects on water absorption index values (2.24 to 2.79 g/g), water solubility index values (10 to 12.94%), sinking velocity (6 to 8.56 cm/s) and hardness (1.98 to 3.31 N). Maximum hardness (3.31 N) was produced in the 2% sodium alginate diet. The highest sodium alginate level tested (2%) had the most appropriate physical and functio



Producto de Investigación




Artículos relacionados

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Optimization of thermal protein precipitation from acid whey

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...