1 2 1 CENAIM-ESPOL, Escuela Superior Polite´cnica del Litoral (ESPOL), Guayaquil, Ecuador; 2 Exportadora de Alimentos S. A. (EXPALSA), Dura´n, Ecuador The effect of six different binding agents (agar, sodium algi-nate, cassava starch, gelatin, wheat gluten and kelp meal) in