Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

Gonçalves, Alex Augusto; Passos, Marcelo Gonzalez

doi:10.1590/s1516-89132010000400030

Cited by 16 publications

(11 citation statements)

References 28 publications

(38 reference statements)

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“…In agreement our results, Gonçalves and Passos (2010) reported that a restructured fish product of white croacker containing MTG was positively perceived by consumers in regard to its appearance, flavor, taste and texture traits. Mahmood and Sebo (2009) observed better results in some attributes as colour, texture, flavour and consistency of cheese with 0.6 % of MTG when compared with control samples.…”

Section: Hedonic Scale Testingsupporting

confidence: 92%

“…Currently, the effect of covalent cross-linking by this enzyme, particularly that from a microbial source, on the rheological properties of food proteins and product development have been studied by many researchers (Gonçalves and Passos 2010;Sanh et al 2011;Suksomboon and Rawdkuen 2010). The effect of MTG on the gel strength of fish meat varies with the species and the freshness, which is associated with the integrity, denaturation and degradation of myofibrillar proteins (Jiang et al 2000).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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The aim of this work was to evaluate the physicochemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (noncommercial) 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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Section: Hedonic Scale Testingsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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“…Over 50% of the total fisheries production in the region (south of Brazil) is supported by sciaenid species and the whitemouth croacker is one of the most abundant and important for local fisheries (Gonc¸alves & Passos, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Cortez‐Vega

Fonseca

Feisther

et al. 2013

CyTA - Journal of Food

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“…Washing can affect the degree of acidity of meat duck. The washing stage is done for removing the natural components of duck, such as water-soluble proteins, blood and other components, which can affect the decay processes (lipid oxidation and microorganisms) during the storage process at low temperatures [15]. After being incubated and given time to react in a period of time, here is a description of the sample change on samples, as shown on Figure 3.…”

Section: Animal Proteinmentioning

confidence: 99%

The Influences of transglutaminase enzyme dosage on the meat characteristic from restructuring the animal and vegetable protein sources

2018

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Transglutaminase (EC 2.3.2.13) catalyses an acyl-transfer reaction in which the γ-carboxamide group of peptide-bound glutaminyl residues are the acyl donors. In this research is compare the influence of transglutaminase enzyme dosage on the animal protein which is duck meat and vegetable protein which is analog meat from TSP and soy powder. The sample was tested by some instrument analysis namely pH meter, Texture Profile Analyzer (TPA). Then, the sample was analized its nutrition by Proximate test. By these tests, it could be obtained the optimum of amount transgluminase dosage in animal or vegetable protein source. The experimental variations is the enzyme dosage. The enzyme dosage for animal protein source are 0.0%; 0.3%; 0.6% and 1%, while vegetable protein source are 0.0%; 0.5%; 1,0%; 1.5% and 2% with the duration of 24 h incubation in 4°C. The result showed that the characteristic of each sample observed, increased dosage of transglutaminase enzyme affects the texture of sample as evedenced by TPA. In animal protein the optimum enzyme used is 0,6 %, while in vegetable protein the optimum enzyme is 1,5% as evedenced by TPA and acidity test level.

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Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

Abstract: ABSTRACT

Cited by 16 publications

References 28 publications

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

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

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

The Influences of transglutaminase enzyme dosage on the meat characteristic from restructuring the animal and vegetable protein sources

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