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Effect of salt and MTGase on the production of high quality gels from farmed sea bass

Title
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
Type
Article in International Scientific Journal
Year
2010
Authors
cardoso, c
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
mendes, r
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Journal
Vol. 101
Pages: 98-105
ISSN: 0260-8774
Publisher: Elsevier
Scientific classification
FOS: Engineering and technology > Chemical engineering
Other information
Authenticus ID: P-003-1G9
Abstract (EN): In order to obtain low salt fish products, the effects of the addition of 0.5% (w/w based on whole product, wp) MTGase and different levels (0.25%, 0.50%, 1.00% and 2.50%, w/w wp) of sodium chloride salt to heat-induced gels from farmed sea bass (Dicentrarchus labrax) trimmings were tested and compared with gels without salt and/or without MTGase. MTGase and salt addition, both, had a favourable effect on texture. However, only salt incorporation augmented water holding capacity (WHC). A synergistic effect was detected between MTGase and salt for several important textural properties, particularly, gel strength, which reached 64.3 +/- 8.1 N mm, a value comparable to those of best quality surimi. Moreover. MTGase required addition of salt to the product for its effect to be felt, however only a minimal amount (0.25%, w/w wp) sufficed. In fact, the addition of MTGase enabled reduction in salt content to 1.0% (w/w wp), without significant loss of textural and overall quality.
Language: English
Type (Professor's evaluation): Scientific
Contact: ccardoso@ipimar.pt
No. of pages: 8
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