Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels

被引：2

作者：

Cardoso, Carlos ^{[1
]}

Ribeiro, Bernardo ^{[1
,2
]}

Mendes, Rogerio ^{[1
]}

机构：

[1] IP, Portuguese Inst Sea & Atmosphere IPMA, P-1449006 Lisbon, Portugal

[2] Tech Univ Lisbon ISA UTL, Sch Agron, Lisbon, Portugal

来源：

Journal of Aquatic Food Product Technology | 2015年 / 24卷 / 02期

关键词：

dietary fiber; low-salt products; functional properties; meagre; transglutaminase; RESTRUCTURED FISH PRODUCTS; KONJAC FLOUR; SURIMI GELS; FAT; GELATION; QUALITY; PROTEIN; SAUSAGE; MTGASE; HYDROCOLLOIDS;

D O I：

10.1080/10498850.2013.765529

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of microbial transglutaminase (MTGase; 5 g/kg, w/w) and dietary fiber (40 g pea fiber/kg product and 20 g carrageenan + 20 g konjac flour/kg product) on heat-induced meagre (Argyrosomus regius) gels with 25 and 10 g salt/kg, w/w were analyzed. MTGase addition increased the magnitude of texture variables. Inner pea fiber had an increasing effect on gel texture. The combination of carrageenan and konjac hardened meagre gels (from 22.2 +/- 1.4 to 47.3 +/- 4.5 N) and enhanced water-holding capacity. Salt reduction with MTGase ensured a gelling quality similar to that of gels from Alaska pollock surimi.

引用

页码：163 / 178

页数：16

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