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Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

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Z. TZIKAS (Ζ. ΤΖΗΚΑΣ), N. SOULTOS (Ν. ΣΟΥΛΤΟΣ), I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ), A. LAZARIDOU (Α. ΛΑΖΑΡΙΔΟΥ), SP. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ)
Z. TZIKAS (Ζ. ΤΖΗΚΑΣ), N. SOULTOS (Ν. ΣΟΥΛΤΟΣ), I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ), A. LAZARIDOU (Α. ΛΑΖΑΡΙΔΟΥ), SP. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ)

Abstract


Low-salt restructured fish products without cooking were prepared from Mediterranean horse mackerel using varying levels of NaCl (0-control, 10 and 20 g/Kg) and microbial transglutaminase (MTG) (0-control, 5 and 10 g/Kg). Restructured products with the highest textural strength and sensory acceptability were obtained at 1% MTG and 2% NaCl. The use of MTG made the low salt (1%) product comparable to one prepared with 2% NaCl only. WHC was not affected by MTG at 0% NaCl. The microbiological analysis (Total Viable Bacteria, Shewanella putrefaciens, Pseudomonas spp. and Enterobacteriaceae) suggests a relatively short shelf-life (< 4 days) at refrigeration temperature (2±2ºC). The cooked restructured products received more favourable scores with increased levels of MTG and NaCl.


Keywords


cold-binding; low-salt; Mediterranean horse mackerel muscle; microbial transglutaminase; restructured

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References


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