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- Title
The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (Argyrosomus regius).
- Authors
Cardoso, Carlos; Ribeiro, Bernardo; Mendes, Rogério
- Abstract
The potential of using the unwashed mince of farmed meagre as raw material for the preparation of heat-induced gel products was assessed taking into account the effect of age (small size <1 kg meagre vs commercial size >2 kg meagre), lower salt levels (1.0%, w/w, vs 2.5%, w/w), and microbial transglutaminase (MTGase) incorporation (0.0%, w/w, vs 0.5%, w/w). Heat-induced gel products from >2 kg fish were of superior quality. Salt reduction from 2.5% to 1.0% (w/w) was detrimental for textural quality, particularly, of gels prepared from >2 kg meagre mince. MTGase addition improved texture. Moreover, MTGase incorporation led to a greater importance of non-covalent hydrophobic bonding.
- Subjects
FISH age; TRANSGLUTAMINASES; MEAGRE (Fish); FISH farming; EDIBLE fish quality; FOOD texture; CHEMICAL bonds
- Publication
Food Science & Technology International, 2014, Vol 20, Issue 4, p253
- ISSN
1082-0132
- Publication type
Article
- DOI
10.1177/1082013213482914