Contribution of hydrocolloids to gelling properties of blue whiting muscle

Several hydrocolloids (locust bean gum, guar gum, xanthan gum, iota-carrage enan, kappa-carrageenan, carboxymethylcellulose and alginate) were added in different concentrations (0.5, 1.0, 2.0, 3.0, and 4.0%) to determine their behaviour as additives in washed blue whiting muscle mince. Higher percent ages significantly reduced rheological properties, which in some cases fell to values below that of the control gel, with no added hydrocolloids. Wate r holding capacity, on the other hand, was lowest at low concentrations. Ge l colour was virtually unaffected by the presence of different hydrocolloid concentrations in the formulation. Discriminant analysis differentiated th e various hydrocolloids used, chiefly on the basis of hardness; however, th e most influential factor affected by the concentration of hydrocolloid was breaking force. In this manner, it was defined what properties can be achi eved by addition of these ingredients obtaining a variety of characteristic s.