Article ID Journal Published Year Pages File Type
224210 Journal of Food Engineering 2010 8 Pages PDF
Abstract

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.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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