Production and shelf life of restructured fish meat binded by microbial transglutaminase

Tokay F. G., Alp A. C., YERLİKAYA KEBAPÇIOĞLU P.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.152, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 152
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.112369
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Restructuring, Microbial transglutaminase, Seabass, Response surface method, Shelf life, SURIMI GELS, PHYSICOCHEMICAL CHANGES, DRIP LOSS, QUALITY, PROTEINS, IMAGE, ACID, FOOD, CHROMATOGRAPHY, PLATFORM
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, the effects of MTGase addition (0, 0.16, 0.32%), pressure weight (0, 2.54, 5.09 gf/cm(2)) and setting time (4, 14, 24 h) at 4 degrees C on restructured European seabass (Dicentrarchus labrax) meat were systematically optimized with RSM in order to obtain a ready to eat seafood product. The optimized process was characterized by drip loss, total free amino acids and hardness value. The RSM study demonstrated that, 0.32% MTGase, 17.5 h of setting time and 3.56 gf/cm(2) of pressure weight were the optimal processing parameters.