44D-10 |
Obtention of restructured fish products employing microbial transglutaminase as binding agent |
R. M. URESTI MARÍN1, S. J. Téllez Luis1, J. A. Ramírez de León1, and M. Vázquez2. (1) Dept of Food Science and Technology, Universidad Autónoma de Tamaulipas, UAM Reynosa-Aztlán, Calle 16 y Lago de Chapala.- Col. Aztlán., Reynosa, Tamaulipas, 88740, Mexico, (2) Food Science, Universidad de Santiago de Compostela, Escuela Politécnica Superior-Campus de Lugo, Lugo, 27002, Spain Commercial microbial transglutaminase (TGase) is employed to improve mechanical properties of surimi gels. This enzyme produces covalent bonds between proteins during incubation of surimi sols at 25-40°C. Restructured fish products could be produced using TGase, but the information available on this subject is scarce. The objective of this work was to obtain restructured fish products from whole muscle of fresh silver carp, which is an abundant low-valued fish in Mexico. The effect of TGase and salt on the water holding capacity (WHC) and mechanical properties of the restructured products was determined. Restructured fish products were obtained by tumbling minced fish paste during 30 min at 10°C. Several concentrations of TGase (0, 0.3 or 0.6%) and NaCl (0, 1 or 2%) were added. The processed paste was stuffed into stainless steel tubes and incubated at 40°C for 1 hr following cooking at 90°C for 15 min. WHC, Textural Profile Analysis (TPA: hardness, H; springiness, S; cohesiviness, C) and breaking force (BF) were measured in the restructured fish product obtained. Both TGase and salt improved the WHC and mechanical properties. The control treatment (0% of salt and 0% of TGase) showed the lower textural properties: 2.6 Kg (H), 0.41 (S), 0.18 (C) and 0.6 Kg (BF). The highest values were obtained employing 0.6% of TGase and 2% of salt: 5.4 Kg (H), 0.77 (S), 0.32 (C) and 3.6 Kg (BF). The lowest value of WHC (33%) was obtained without salt and 0.3 or 0.6% of TGase. The highest value of WHC (13%) was obtained at 2% of salt. TGase failed to improve both WHC and mechanical properties when no salt added. When 0.3% TGase and 1% NaCl was used a good binding effect was obtained: 4.1 Kg (H), 0.63 (S), 0.22 (C), 1.9 Kg (BF), 23% WHC. Results obtained suggest that TGase could be employed as binding agent for restructured fish products only if fish protein is previously solubilized. In this study, salt was needed at minimal level of 1%.
Session 44D, International
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