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

• Type: Article in International Scientific Journal
• Date: 2010

Authors

cardoso, c (Author) Other; mendes, r (Author) Other; vaz-pires, p (Author) ICBAS; nunes, ml (Author) ICBAS

Journal

Title: Journal of Food Engineering

Vol. 101

Pages: 98-105

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 27 Citations

Scopus - 32 Citations

Scientific classification

FOS: Engineering and technology > Chemical engineering

Other information

Authenticus ID: P-003-1G9

DOI: 10.1016/j.jfoodeng.2010.06.017

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

No. of pages: 8