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

被引：0

作者：

Tzikas, Z. ^{[1
]}

Soultos, N. ^{[2
]}

Ambrosiadis, I ^{[1
]}

Lazaridou, A. ^{[3
]}

Geogakis, Sp ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Fac Hlth Sci, Sch Vet Med, Lab Technol Foods Anim Origin, Thessaloniki 54124, Greece

[2] Aristotle Univ Thessaloniki, Fac Hlth Sci, Sch Vet Med, Lab Hyg Foods Anim Origin, Thessaloniki 54124, Greece

[3] Aristotle Univ Thessaloniki, Sch Agr, Lab Food Chem & Biochem, Thessaloniki 54124, Greece

来源：

JOURNAL OF THE HELLENIC VETERINARY MEDICAL SOCIETY | 2015年 / 66卷 / 03期

关键词：

cold-binding; low-salt; Mediterranean horse mackerel muscle; microbial transglutaminase; restructured; RESPONSE-SURFACE METHODOLOGY; BATTER GEL PROPERTIES; COLD-SET BINDERS; SOUS VIDE METHOD; KAPPA-CARRAGEENAN; STRUCTURED BEEF; FISH PRODUCTS; MICROBIOLOGICAL QUALITY; SENSORY CHARACTERISTICS; TEXTURAL PROPERTIES;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

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% NaCI 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 +/- 2 degrees C). The cooked restructured products received more favourable scores with increased levels of MTG and NaCl.

引用

页码：147 / 160

页数：14