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

共 40 条

[31]

Park J. W., 2005, SURIMI SURIMI SEAFOO, DOI DOI 10.1201/9781420028041

[32] Development of functional ingredients for gut health [J].

Puupponen-Pimiä, R ;

Aura, AM ;

Oksman-Caldentey, KM ;

Myllärinen, P ;

Saarela, M ;

Mattila-Sandholm, T ;

Poutanen, K .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2002, 13 (01) :3-11

[33] Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives [J].

Ramirez, J. A. ;

Del Angel, A. ;

Uresti, R. M. ;

Velazquez, G. ;

Vazquez, M. .

FOOD CHEMISTRY, 2007, 102 (01) :243-249

[34] Surimi gels from striped mullet (Mugil cephalus) employing microbial transglutaminase [J].

Ramírez, JA ;

Rodríguez-Sosa, R ;

Morales, OG ;

Vázquez, M .

FOOD CHEMISTRY, 2000, 70 (04) :443-449

[35] Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy [J].

Sanchez-Gonzalez, Ignacio ;

Carmona, Pedro ;

Moreno, Pilar ;

Borderias, Javier ;

Sanchez-Alonso, Isabel ;

Rodriguez-Casado, Arantxa ;

Careche, Mercedes .

FOOD CHEMISTRY, 2008, 106 (01) :56-64

[36] Low-salt restructured fish products using microbial transglutaminase as binding agent [J].

Téllez-Luis, SJ ;

Uresti, RM ;

Ramírez, JA ;

Vázquez, M .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (09) :953-959

[37]

Tye R. J., 1991, FOOD TECHNOLOGY, V45, P88

[38] Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix) [J].

Uresti, RM ;

Téllez-Luis, SJ ;

Ramírez, JA ;

Vázquez, M .

FOOD CHEMISTRY, 2004, 86 (02) :257-262

[39] Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella) [J].

Xiong, Guangquan ;

Cheng, Wei ;

Ye, Lixiu ;

Du, Xin ;

Zhou, Ming ;

Lin, Ruotai ;

Geng, Shengrong ;

Chen, Mingli ;

Corke, Harold ;

Cai, Yi-Zhong .

FOOD CHEMISTRY, 2009, 116 (02) :413-418

[40]

ZIMMERMAN PA, 1996, Patent No. 5846594

← 1 2 3 4 →