Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase

Martelo-Vidal, María J.; Fernández-No, Inmaculada C.; Guerra-Rodríguez, Esther; Vázquez, Manuel

doi:10.1016/j.lwt.2015.08.032

Cited by 10 publications

(5 citation statements)

References 35 publications

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“…A low Aw value is beneficial for restructured fish meat products, as it can extend storage life, inhibit microbial growth and reproduction, and reduce enzymatic reactions. 16 The Aw values of restructured products were influenced by salt level. High salt levels in restructured products result in lower Aw values and better preservative effects.…”

Section: Resultsmentioning

confidence: 99%

“…Restructured tilapia products and surimi products With regard to the restructured fish product, fish muscles were chopped and washed with distilled water at a 1:3 (w/v) ratio below 15°C for 5 min. 16 Minced meat was then mixed with 0.52% NaCl solution at a 1:1 (w/v) ratio for 1 h at 4°C, and different concentrations of acids were added: citric acid: 0, 1, 2, 3, and 4 g kg -1 (citric acid/minced meat, w/w); lactic acid and malic acid: 0, 2, 4, 6, and 8 g kg -1 (citric acid / minced meat, w/w) and stirred for 5 min. The mince was mixed with 0.95% TG (TG / minced, w/w) and 0.39% calcium chloride (CaCl 2 / minced, w/w) and stirred for 5 min.…”

Section: Methodsmentioning

confidence: 99%

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Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products

Liu

Duan

et al. 2020

J Sci Food Agric

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BACKGROUND The growing consumer demand for healthy products has encouraged the development of low‐salt meat products. In this study, to develop low‐salt restructured tilapia (Oreochromis mossambicus) meat products, citric acid was used to improve the properties of restructured tilapia products. RESULTS In comparison with control restructured fish products (RP) and surimi products (SP), 0.2% citric acid‐treated restructured fish products (RPC) and surimi products (SPC) showed a significant decrease in expressible water and water activity and a remarkable increase in whiteness, dry matter, hardness, chewiness, gumminess, and acceptability. Mechanistic studies suggested that citric acid significantly changed the content of total protein and myofibrillar proteins and promoted degradation of heavy myosin chains. Fourier‐transform infrared and Raman spectra revealed the citric acid‐mediated alteration in the peak intensities of amide I and amide II bands, which changed the secondary structures of RPC and SPC. CONCLUSION It is feasible to prepare low‐salt restructured tilapia meat products using citric acid, which offers a means of using muscle by‐products and exploiting new functional products with an added commercial value. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products

Liu

Duan

et al. 2020

J Sci Food Agric

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“…[2,3] However, excessive intake of sodium chloride and phosphates has been reported to have potential health risks. [4,5] The development of reduced-sodium and low-phosphate meat products is an important direction of research in the meat industry. [6,7] However, reducing sodium chloride and phosphates can decrease the water-binding capacity, texture, and juiciness of meat products.…”

Section: Introductionmentioning

confidence: 99%

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

Zheng

Lei

et al. 2017

International Journal of Food Properties

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This paper investigated the effects of L-lysine (Lys) and L-arginine (Arg) on the water-holding capacity (WHC) and hardness of myosin gel as well as the mechanism of these effects. The results showed that Lys, Arg, and KOH increased the WHC but decreased the hardness in all cases. At pH 6.32, the WHC increased in the order control < KOH < Lys ≈ Arg, while the hardness decreased in the order control > KOH > Lys > Arg. Lys shortened low field nuclear magnetic resonance spin-spin relaxation times (T 2 ), while Arg and KOH slightly affected T 2 . Lys, Arg, and KOH had different influences on the molecular forces in myosin gels and the distribution of myosin size. Lys formed a gel with porous clusters, while Arg generated a gel with fine caves. Therefore, both Lys and Arg changed the microstructure of myosin gel by changing the distribution of the myosin size as well as the molecular forces that form and/or maintain myosin gel, ultimately contributing to the differences in the WHC, hardness, and T 2 .ARTICLE HISTORY

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“…There is a strong demand on the part of manufacturers for the production of low salt products. Satisfying the requirements of consumers, the food industry is interested in maintaining the sensory properties of products, shelf life, purchasing power [37,38,39].…”

Section: сApture Fisheriesmentioning

confidence: 99%

Scientific rationale of ingredients choice for functional fish pastes

Kupriy

Dunchenko

Voloshina

2021

Teor. prakt. pererab. mâsa (Print)

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In recent years, the global demand for finished fish products is increased. Aquaculture raw materials are a rich source of nutrients for health. At the same time a large amount of fished fish raw materials are rejected and representing a losses. High-quality raw materials with technological defects are not in demand by the food production of fish products. Perishable substandard fish raw materials can be used in the production of combined fish products. The analysis of the fish catches global scale in the seas, oceans, farmed marine and freshwater aquaculture is carried out. An assessment of the market trends for the production and fish products consumption is made. This article provides an overview of targeted ingredient selection for balanced fish formulations. The characteristics of the most popular plant origin ingredients and their derivatives in the fish pates production are given. A comprehensive assessment of the biological, energy and nutritional value of plant products is given. Described technological approaches and production methods, the safety of vegetable ingredients. The results of research, technological solutions, substantiation of the choice of ingredients adopted by the developers for the formulations of multicomponent pate are summarized. The use of unclaimed raw materials, leftover fish meat with plant ingredients represents additional profit. Fish pate formulations are the basis for the production of complete, ready-to-eat products. Tests of multicomponent fish and vegetable products confirm their high performance. Pates, balanced in nutritional value, minerals, are a finished product that does not require additional preparation. The review article will generate awareness among the researchers, food technologists for the production of fish products and the general public.

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Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase

Cited by 10 publications

References 35 publications

Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products

Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

Scientific rationale of ingredients choice for functional fish pastes

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