Title
Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes
Date Issued
15 April 2015
Access level
open access
Resource Type
journal article
Author(s)
Monteiro M.
Mársico E.
da Silva Canto A.
Lima B.
da Cruz A.
Conte-Júnior C.
Publisher(s)
Springer India
Abstract
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 < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.
Start page
2598
End page
2609
Volume
52
Issue
5
Language
English
OCDE Knowledge area
Ciencia veterinaria
Acuicultura
BiotecnologÃa agrÃcola, BiotecnologÃa alimentaria
Subjects
Publication version
Version of Record
Scopus EID
2-s2.0-84939415430
Source
Journal of Food Science and Technology
ISSN of the container
0022-1155
Sponsor(s)
The authors would like to thank the Carlos Chagas Filho Foundation for Research Support in the State of Rio de Janeiro—FAPERJ (projects E-26/111.196/2011, E-26/103.003/2012 and E-26/111.673/2013) for financial support. We thank the regional cooperative (COOPERCRAMMA) for providing the samples and Ajinomoto for providing the MTG Activa enzyme. M.L.G. Monteiro would like to thank the National Council for Scientific and Technological Development—CNPq (project 551079/2011-8) for financial support.
Sources of information:
Directorio de Producción CientÃfica
Scopus