TY - JOUR
T1 - Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes
AU - Monteiro, Maria Lúcia Guerra
AU - Mársico, Eliane Teixeira
AU - Lázaro, César Aquiles
AU - da Silva Canto, Anna Carolina Vilhena Cruz
AU - Lima, Bruno Reis Carneiro da Costa
AU - da Cruz, Adriano Gomes
AU - Conte-Júnior, Carlos Adam
PY - 2015/4/15
Y1 - 2015/4/15
N2 - © 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.
AB - © 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.
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U2 - 10.1007/s13197-014-1327-5
DO - 10.1007/s13197-014-1327-5
M3 - Article
SN - 0022-1155
SP - 2598
EP - 2609
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
ER -