RSM Based Process Variables Optimization of Restructured Fish Meat

Tokay F. G., Alp A. C., Yerlikaya P.

Journal of Aquatic Food Product Technology, cilt.31, sa.8, ss.828-841, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1080/10498850.2022.2108359
  • Dergi Adı: Journal of Aquatic Food Product Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.828-841
  • Anahtar Kelimeler: Dicentrarchus labrax, microstructure, Restructuring, sea bass, transglutaminase
  • Akdeniz Üniversitesi Adresli: Evet

Özet

© 2022 Taylor & Francis Group, LLC.The present study aimed to develop a ready-to-eat restructured European sea bass (Dicentrarchus labrax) meat product. The response variables have been addressed as a function of MTGase addition (0, 0.16, 0.32%), pressure weight (0, 2.54, 5.09 gf/cm2), and setting time (4, 14, 24 h) at 4°C to restructured fish meat using response surface methodology (RSM) based design of experiments. The optimizing process was characterized by using two physical (deviation in diameter, pore) and two sensorial (appearance, texture) analyses. In addition to image processing and sensory analysis, microbiological quality, water activity, pH value, and variations after heat application were examined. The use of MTGase and pressure weight combination improved textural properties and sensory results. The RSM study demonstrated that 17.72 hours of setting time, 3.46 gf/cm2 of pressure weight, and 0.30% MTGase were the optimal parameters of restructured fish meat product. Optimum product results were statistically matched with the solutions; pore level: %0.89±0.01, deviation in diameter: %1.94±0.00, appearance: 8.55±0.07, and texture: 8.45±0.05. These results were also supported by microstructure findings and other quality parameters. The restructured fish product that meets with the positive appreciation of the consumer can be improved by adding spices, forming different shapes, and available for commercial production.