Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system
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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TZIKAS (Ζ. ΤΖΗΚΑΣ) Z., SOULTOS (Ν. ΣΟΥΛΤΟΣ) N., AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ) I., LAZARIDOU (Α. ΛΑΖΑΡΙΔΟΥ) A., & GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ) S. (2018). Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system. Journal of the Hellenic Veterinary Medical Society, 66(3), 147–160. https://doi.org/10.12681/jhvms.15858
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- V. 66 N. 3 (2015)
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