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Low-salt restructured silver carp products were obtained using mechanically deboned ®sh meat from ®lleting wastes of silver carp (Hypophthalmichthys molitrix). The additives used were NaCl at three levels (0 (control), 10 and 20 g kg À1 ) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6 g kg À1 ). The ®sh meat was massaged with the additives at <15°C for 1 h. The massaged ®sh paste was then packed into steel stainless tubes and cooked at 40°C for 30 min followed by 90°C for 15 min. Changes in mechanical properties (texture pro®le analysis and punch test), solubility, electrophoretic pro®le and expressible water were evaluated. Hardness was in the range from 26.3 to 52.4 N, cohesiveness varied from 0.185 to 0.318 and springiness varied from 0.418 to 0.768. Increasing the amount of both additives improved the mechanical and functional properties of the restructured silver carp products. MTGase activity was associated with a decrease in protein solubility and a decrease in the myosin band (SDS-PAGE). Increasing NaCl decreased the amount of expressible water. The results indicated that it is feasible to obtain low-salt restructured silver carp products with improved mechanical and good functional properties using 3 g kg À1 MTGase and 10 g kg À1 NaCl.

Restructured products were obtained from fish paste of silver carp (Hypophthalmichthys molitrix) by massaging and cooking in ham presses. Assayed were 3 levels of salt (0 as control, 1, or 2%) and 3 levels of microbial transglutaminase (MTGase). Changes on solubility of pastes, mechanical properties, WHC, and SDS-PAGE of the cooked product were evaluated. MTGase needed the addition of NaCl to improve the mechanical properties of these restructured products. Better textural properties were obtained with 2% NaCl. Adding 0.3% of MTGase and 1% NaCl obtained a low-salt, homogenous restructured meat block with 2773 g hardness, 29106 g/cm gel strength, 0.233 cohesiveness, and 11.6% extracted water.

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