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

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Published: Jan 31, 2018
DOI: https://doi.org/10.12681/jhvms.15858
Keywords:
cold-binding low-salt Mediterranean horse mackerel muscle microbial transglutaminase restructured
Z. TZIKAS (Ζ. ΤΖΗΚΑΣ)
Laboratory of Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki
N. SOULTOS (Ν. ΣΟΥΛΤΟΣ)
Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki
I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ)
Laboratory of Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki
A. LAZARIDOU (Α. ΛΑΖΑΡΙΔΟΥ)
Laboratory of Food Chemistry and Biochemistry, School of Agriculture, Aristotle University of Thessaloniki
SP. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ)
Laboratory of Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki
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.

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