Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi

Alginic acid is a cell wall component of brown algae that is used as a thickener or stabilizer in food manufacturing. When calcium is added to an aqueous alginic acid solution, it combines with alginic acid to produce a gel phase. In this study, for 3D printing, different concentrations (0, 1, 1.5, 2.0, and 2.5 wt%) of alginic acid were added to a surimi mixture, gelled with the same amount of calcium lactate, and the properties were examined. The results showed a tendency for pH to decrease as the alginic acid concentration increased. In the heated surimi, when the alginic acid concentration increased, the L * values increased, and the ΔE value decreased, resulting in an almost white color. The firmness score of the unheated surimi increased as the alginic acid concentration increased. The heated surimi showed the highest hardness, gumminess, and chewiness in the surimi with 2.0 wt% alginic acid and calcium lactate treated, and the sensory evaluation showed the highest color, and the hardness, elasticity, and preference were significant. From these results, 2.0 wt% alginic acid added to surimi treated with calcium lactate is suitable as a 3D printed cartridge.

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Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi

Cited by 3 publications

References 48 publications

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