USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

ABSTRACT The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage. RESUMO Este trabalho tem como objetivo avaliar a utilização da galactomanana de Caesalpinia pulcherrima como agente ligante na reestruturação de pescado, examinando as propriedades físico-químicas e mecânicas para determinar o efeito do armazenamento congelamento−18 °C durante 120 dias, utilizando como controle o reestruturado de pescado feito com transglutaminase. Foram desenvolvidas duas formulações de reestruturados sendo a Gal com 0.2% de galactomanana e 1.8% de sal refinado e o Controle com 0.5% de transglutaminase. As análises foram realizadas após 24 horas de armazenamento refrigerado (4 °C) correspondente ao tempo zero e depois aos 30, 60, 90 e 120 dias de armazenamento congelado a−18 °C. Foi observado ao longo do período estudado que a incorporação de galactomanana registrou um aumento no pH, menores valores para as bases voláteis totais (N-BVT) e substâncias reativas ao ácido tiobarbitúrico (TBARS), além de não manifestarem mudanças significativas, entre os tempos zero e 120 dias, nas coordenadas L*, a* e b*. A facilidade da galac