Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, César Aquiles Lázaro, Anna Carolina Vilhena Cruz da Silva Canto, Bruno Reis Carneiro da Costa Lima, Adriano Gomes da Cruz, Carlos Adam Conte-Júnior

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20 Scopus citations


© 2014, Association of Food Scientists & Technologists (India). 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.
Original languageAmerican English
Pages (from-to)2598-2609
Number of pages12
JournalJournal of Food Science and Technology
StatePublished - 15 Apr 2015


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