Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used:...

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Veröffentlicht in:	Journal of food science and technology 2015-05, Vol.52 (5), p.2598-2609
Hauptverfasser:	Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira, Lázaro, César Aquiles, da Silva Canto, Anna Carolina Vilhena Cruz, Lima, Bruno Reis Carneiro da Costa, da Cruz, Adriano Gomes, Conte-Júnior, Carlos Adam
Format:	Artikel
Sprache:	eng
Schlagworte:	Aquaculture Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Cooking Enzymes Food Food Science Laboratories Meat products Nutrition Original Original Article Polyethylene Polyvinyl chloride Product development Proteins Rheology Tilapia Veterinary medicine
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Beschreibung
Zusammenfassung:	The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect ( P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved ( P
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-014-1327-5