Low‐salt restructured fish products using microbial transglutaminase as binding agent

Abstract

Low-salt restructured silver carp products were obtained using mechanically deboned ®sh meat from ®lleting wastes of silver carp (Hypophthalmichthys molitrix). The additives used were NaCl at three levels (0 (control), 10 and 20 g kg À1 ) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6 g kg À1 ). The ®sh meat was massaged with the additives at <15°C for 1 h. The massaged ®sh paste was then packed into steel stainless tubes and cooked at 40°C for 30 min followed by 90°C for 15 min. Changes in mechanical properties (texture pro®le analysis and punch test), solubility, electrophoretic pro®le and expressible water were evaluated. Hardness was in the range from 26.3 to 52.4 N, cohesiveness varied from 0.185 to 0.318 and springiness varied from 0.418 to 0.768. Increasing the amount of both additives improved the mechanical and functional properties of the restructured silver carp products. MTGase activity was associated with a decrease in protein solubility and a decrease in the myosin band (SDS-PAGE). Increasing NaCl decreased the amount of expressible water. The results indicated that it is feasible to obtain low-salt restructured silver carp products with improved mechanical and good functional properties using 3 g kg À1 MTGase and 10 g kg À1 NaCl.

Utilization of restructuring technology in the production of meat products: a review

“…Nevertheless, when adding TG, color deterioration was observed. TG was also used in restructured fish, such as silver carp products Te´llez-Luis, Uresti, Ramı´rez, & Va´zquez, 2002).…”

“…Tsai, Unklesbay, Unklesbay, and Clarke (1998) concluded that the textural characteristics were highly affected by binders, heating temperature, and their interaction. Te´llez-Luis et al (2002) found it is feasible to obtain low-salt restructured silver carp production with improved textural and functional properties using 3 g/kg TG and 10 g/kg NaCl as protein binders.…”

Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

“…MTGase catalyzes the same reaction as endogenous transglutaminase, but the first is non-calcium dependent and shows lower deamidation affinity than endogenous transglutaminase of fish (Ohtsuka et al, 2001;Sato et al, 2001). Several studies have been conducted to determine the optimal conditions for using MTGase in restructured fish products (Zhu et al, 1995;Téllez-Luis et al, 2002;Uresti et al, 2004;Ramírez et al, 2007). The objective of this work was to determine the feasibility of using microbial transglutaminase (MTGase) as binding agent to prepare a restructured fish products from white croacker mince with acceptable sensorial characteristics.…”

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

“…From the public health point of view, the partial replacement of salt with other binding agents is recommended because a reduction in salt intake can help prevent and control hypertension (Sebranek et al, 1983). Development of no or low-salt meat and fish-based products have been attempted by various investigators (Vareltzis, 1988;Hennigar et al, 1989;Vareltzis et al, 1989;Nahrinen et al, 1998;Tėllez-Luis et al, 2002). In an attempt to reduce salt level in such products, a method for restructuring meat using food proteins as a substrate of MTG was studied (Kuraishi et al, 1997) and it was concluded that MTG-sodium caseinate system could serve as a real cold-set binder to produce restructured meat in the raw, refrigerated state without addition of NaCl.…”

“…According the above researchers, caseinate was effective in increasing formation of G-L bonds by MTG due to its substrate specificity. Several studies dealing with the feasibility of using MTG as cold-set binder (at temperature <10˚C) to obtain restructured meat (Kuraishi et al, 1997;Kerry et al, 1999;Ruiz-Carrascal and Regenstein, 2002;Carballo et al, 2006;Cofrades et al, 2011), and fish products Tėllez-Luis et al, 2002;Suklim et al, 2004;Tėllez-Luis et al, 2004;Moreno et al, 2009;Gonçalves et al, 2010;Moreno et al, 2010;Andrés-Bello et al, 2011) have been reported during the last decade. Mediterranean horse mackerel, an abundant fish species in Greece, remain an underutilized marine resource.…”