Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

Abstract

Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.

Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties

“…Although Camediated AL gelation caused syneresis (Draget et al, 2001), the water-binding properties of soy patties were greatly improved by the addition of AL, as characterized by lower cooking loss (2.72-2.98%) and expressible moisture (13.38-14.31%) than those of the control (p \ 0.05). The improvement of the water-binding properties of AL was also reported by research on meat and fish products (Atilgan and Kilic, 2017;Moreno et al, 2013). Additionally, TG did not affect the water-binding properties of soy patties when AL was simultaneously applied.…”

“…In protein-based foods or protein gelling systems, TG has been combined with AL to modify textural properties without changing deteriorative physicochemical properties, such as water-binding properties (Atilgan and Kilic, 2017; Means with different superscripts within the same row are significantly different (p \ 0.05) Moreno et al, 2013). AL showed potential application when Ca 2?…”

Production of Valuable Compounds and Bioactive Metabolites from By-Products of Fish Discards Using Chemical Processing, Enzymatic Hydrolysis, and Bacterial Fermentation

“…In this last case, fish specimens can be used to develop new products for direct human consumption [3]. After heading, gutting, and the mechanical separation of muscle from skins and bones, minced muscle is an excellent raw material for the elaboration of several seafoods formulations [6,7]. The corresponding by-products that are generated from this approach, heads, and the mixture of skins and bones, could be specifically treated by chemical, enzymatic, and/or microbial processing [8,9,10] to produce different valuable biocompounds that are useful as materials for nutraceutical, food and biotechnological applications.…”

Development of bioprocesses for the integral valorisation of fish discards

“…The valorisation of fish muscle proteins for food supplements and human food purposes has been previously studied [3,[8][9][10][11] and also its valorisation for nonfood purposes [8,12,13]. The valorisation through the biotechnological transformation of fish discards to obtain valuable bio-compounds has also been previously studied [14][15][16][17][18].…”