Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

Brazilian Archives of Biology and Technology

Alex Augusto Gonçalves¹  Marcelo Gonzalez Passos² 

[1] ,Dalhousie University Center of Water Resources Studies Department of Civil and Resource EngineeringHalifax NS ,Canada

关键词: Seafood;    minced fish;    white croacker;    transglutaminase;    restructured fish;   

DOI  :  10.1590/S1516-89132010000400030

来源: SciELO

【 摘 要 】

This study aimed at determining the influence of three concentrations of commercial transglutaminase enzyme in restructured fillet of minced fish from white croacker (Micropogonias furnieri), one of the four marine species with notability in Brazil. The restructured fillet developed had advantages when compared to traditional fillet, such as absence of spine and less flavour intensity (washes cycles). Washing process for white croacker mince was compared with five clarification agents: water (control), phosphoric acid (H3PO4), sodium chloride (NaCl), calcium carbonate (CaCO3) and sodium bicarbonate (NaHCO3). The higher quality product (whiteness) was obtained with calcium carbonate washes. Three concentrations (1.5, 1.0 and 0.5%) of microbial transglutaminase MGTase (Active TG-B %v/v and Active TG-BP %w/w) were compared, in order to produce fish restructured product (boneless fillet). The concentration of 1.5% (both enzymes), produced better results. The restructured products were compared by sensory analysis and showed better sensory parameters (appearance, odour, flavour and texture) samples treated with Active TG-B (solution form).

【 授权许可】

CC BY-NC   
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