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

doi:10.1007/s13197-014-1327-5

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

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.

Original language	English
Pages (from-to)	2598-2609
Number of pages	12
Journal	Journal of Food Science and Technology
Volume	52
Issue number	5
DOIs	https://doi.org/10.1007/s13197-014-1327-5
State	Published - 15 Apr 2015

Bibliographical note

Funding Information:
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.

Publisher Copyright:
© 2014, Association of Food Scientists & Technologists (India).

Keywords

Freshwater fish
Just-about-right scales
Microbial transglutaminase
Oreochromis niloticus
Restructured steaks

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10.1007/s13197-014-1327-5

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title = "Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes",

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.",

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

Abstract

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Keywords

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