Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Torre, César Aquiles Lázaro de la; Canto, Anna C.V.C.S.; Lima, Bruno Reis Carneiro da Costa; Cruz, Adriano G.; Conté-Júnior, Carlos Adam

doi:10.1007/s13197-014-1327-5

Cited by 24 publications

(11 citation statements)

References 37 publications

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“…Similarly, Cofrades et al (2011) reported that the cooking process decreased redness and increased lightness and yellowness in restructured poultry meat, resulting in a whiter coloration. Monteiro et al (2015a) also observed that the cooking procedure increased the lightness and yellowness values, while decreasing the redness of restructured tilapia steaks, in agreement with the present findings.…”

Section: Statistical Analysessupporting

confidence: 92%

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos

Mársico

Cinquini

et al. 2018

Braz. J. Food Technol.

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The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.

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Section: Statistical Analysessupporting

confidence: 92%

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos

Mársico

Cinquini

et al. 2018

Braz. J. Food Technol.

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“…The concentrations used for the restructured fish products (Table 1) were defined based on the studies of Maia et al (2015) for galactomannan, and Monteiro et al (2015) for transglutaminase (Control).…”

Section: Materiais and Methodsmentioning

confidence: 99%

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

et al. 2021

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The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage.

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“…Microbial transglutaminase (MTGase, EC 2.3.2.13), a calcium‐independent enzyme, has been widely used to improve the gelation properties of varying surimi types (Lee & Park, ; Monteiro et al, ; Moreno, Cardoso, Solas, & Borderias, ; Uresti, Velazquez, Vázquez, Ramírez, & Torres, ). MTGase catalyzes the transfer of γ‐carboxyamide groups of glutaminyl residues in proteins to the ε‐amino groups of lysyl residues.…”

Section: Introductionmentioning

confidence: 99%

Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase

Guo

Zhou

Ying

et al. 2019

J Food Process Preserv

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Effects of high‐pressure treatment combined with microbial transglutaminase (MTGase) on the physicochemical properties of greater lizardfish surimi gels were investigated. Five samples were prepared: heating treatment (control), optimal high‐pressure treatment (P), optimal MTGase treatment (M), MTGase combined with high pressure (MP), MTGase combined with setting, and high pressure (MSP). MSP exhibited the highest gel strength, a higher water‐holding capacity than the control sample. A fibrous structure was viewed in MSP sample under scanning electron microscope, which was due mainly to the greater proportion of hydrogen bonds formed during setting prior to high‐pressure treatment and non‐disulfide covalent bonding catalyzed by MTGase under high‐pressure treatment. The result of sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis showed that with the addition of MTGase, surimi protein established a tridimensional network. The dynamic rheological results showed that the addition of MTGase enhanced the solid‐like nature of the gels. Practical applications The optimal process for improving surimi gels of greater lizardfish was determined. The effect of high‐pressure treatment after setting could promote the ability of the MTGase to form covalent bonds. A lower pressure was recommended for surimi processing combined with MTGase. The combined treatment offers a technological possibilities for low valued fishes.

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Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

Cited by 24 publications

References 37 publications

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase

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