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.
|Number of pages||12|
|Journal||Journal of Food Science and Technology|
|State||Published - 15 Apr 2015|
Bibliographical noteFunding 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.
© 2014, Association of Food Scientists & Technologists (India).
- Freshwater fish
- Just-about-right scales
- Microbial transglutaminase
- Oreochromis niloticus
- Restructured steaks