The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes

Abstract

Background. The co-product of cultured snakehead fish protein extraction is an abundant source of myofibrillar protein, with the potential for application in the processing of frozen snakehead fish surimi. The objective of this study was to determine the influence of additives and incubation time on the quality of surimi and surimi-based products. Materials and methods. Cryoprotectant (a mixture of sucrose and sorbitol at a ratio of 1:1 changed from 2% to 4%), in combination with sodium tripolyphosphate (0.1, 0.15, 0.2 and 0.25%), was added to surimi during its preparation. In addition, the study also investigated the ratio of transglutaminase supplementation (0.5, 0.7 and 0.9%) and incubation time (2, 4 and 6 h) in the processing of high-quality fried fish cakes from frozen snakehead fish surimi. Results. The results showed that, a combination of 3% cryoprotectant and 0.2% sodium tripolyphosphate helped maintain the quality of snakehead fish surimi after frozen storage. In the processing of fried fish cakes from frozen snakehead fish surimi, the addition of 0.7% transglutaminase (0.28 U/g surimi) with 4 h incubation significantly improved the gel properties of the product. Conclusions. It is necessary to have appropriate additives and incubation time in the processing of surimi and surimi-based products from the co-product of cultured snakehead fish protein extraction.

Characterization of Acid-Soluble Collagen from Food Processing By-Products of Snakehead Fish (Channa striata)

“…For producing fish balls, the main steps were to fillet and separate the fish meat and the mixture of skin and scale. The by-products discarded during processing mainly consisted of head, skin, bone, fins, scales, and viscera, and accounted for 54% of the snakehead fish weight [3]. The huge amount of these by-products caused serious ecological issues.…”

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

“…ACTIVA TG-K acts as texture enhancer by forming the ε-(γ-glutamyl) lysine crosslinking of myosin heavy chain during the setting of salted fish paste, thereby contributing to a firmer and more cohesive texture [47]. Similar to previous studies on the use of TGs for improving gel strength [13][14][15][16][17][18], we observed an increase in the gel strength of the developed fish paste cake prototype containing 0.3% and 0.5% ACTIVA TG-K. Even though ACTIVA TG-K improved gel strength at both 0.3% and 0.5% concentrations, considering the manufacturing cost of the fish paste cakes, the optimal ratio of ACTIVA TG-K addition was decided at 0.3%.…”

“…Panelists generally rated the appearance, color, flavor, texture, and overall liking of these products at a moderate level [15,16]. Notably, Muoi et al [17] found that the addition of 0.7% TGs significantly enhanced the gel properties of fried fish cakes made from frozen snakehead fish surimi, while dos Santos et al [18] reported improved textural and sensory properties in soy-based hybrid sausages with the addition of 0.25% TGs. In this study, we aimed to enhance the storage characteristics of fish paste cake using high-temperature and high-pressure processing, while minimizing associated decreases in physical properties by incorporating edible TGs.…”