Reduced-salt restructured European hake (Merluccius merluccius) obtained using microbial transglutaminase

- Restructured hake with reduced-salt using transglutaminase (TG) was evaluated.
- Effect of temperature during the setting phenomenon was determined.
- The better setting was at 25 °C for 2 h using transglutaminase.
- The modelling of the transglutaminase effect on texture was achieved
- Restructured hake resembling turkey breast texture was obtained using TG (377 U/kg).

Restructured products of European hake (Merluccius merluccius) could provide new functional products increasing their commercial value. Restructuring allows to obtain free-fish-bone products adequate for children and elder people. The aim of this work was to develop restructured hake using reduced-salt and microbial transglutaminase. The products are also adequate for people with blood pressure disorders. Textural profile analysis, expressible water, dry matter, water activity and colour parameters were measured. The temperature effect of the setting phenomenon was evaluated at three conditions: 7 °C/12 h, 25 °C/2 h or 40 °C/15 min using 15 g/kg of NaCl and 300 U/kg of transglutaminase. The results showed that the parameters were improved at 25 °C/2 h. In a second step, salt was reduced to 10 g/kg and the setting was fixed at 25 °C/2 h. Transglutaminase concentration was studied at 150, 300, 600 or 900 U/kg. The models showed that hardness similar than that of turkey breast can be obtained using 377 U/kg of transglutaminase. Slices can be made for sandwiches, opening new markets for the European hake. The results demonstrated that the restructuring of European hake is feasible.Industrial relevanceFish products are an important source of beneficial nutrients. European hake (Merluccius merluccius) is a species with high commercial value. There are a few processed products from hake such as sausage, cooked jam and other cold cuts. The restructuring technology allows to obtain fish products without fish-bone adequate for children and elder people. The salt reduction makes the products also adequate for people with high blood pressure disorders. Therefore, restructured products of hake could provide new products increasing more their commercial value. Present research showed that it is feasible to obtain European hake restructured products with texture similar than that of commercial turkey breast obtaining a functional food with reduced-salt content.