Low-salt restructured fish products using microbial transglutaminase as binding agent

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:54Z
Fecha de publicación2002-01-01
ResumenLow-salt restructured silver carp products were obtained using mechanically deboned fish meat from filleting wastes of silver carp (Hypophthalmichthys molitrix). The additives used were NaCl at three levels (0 (control), 10 and 20 g kg(-1)) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6 g kg(-1)). The fish meat was massaged with the additives at <15degreesC for 1 h. The massaged fish paste was then packed into steel stainless tubes and cooked at 40degreesC for 30 min followed by 90degreesC for 15 min. Changes in mechanical properties (texture profile analysis and punch test), solubility, electrophoretic profile and expressible water were evaluated. Hardness was in the range from 26.3 to 52.4N, cohesiveness varied from 0.185 to 0.318 and springiness varied from 0.418 to 0.768. Increasing the amount of both additives improved the mechanical and functional properties of the restructured silver carp products. MTGase activity was associated with a decrease in protein solubility and a decrease in the myosin band (SDS-PAGE). Increasing NaCl decreased the amount of expressible water. The results indicated that it is feasible to obtain low-salt restructured silver carp products with improved mechanical and good functional properties using 3 g kg(-1) MTGase and 10 g kg(-1) NaCl. (C) 2002 Society of Chemical Industry.es_ES
Doihttps://doi.org/10.1002/jsfa.1132es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4731
Idiomaenes_ES
EditorialWILEYes_ES
RelaciónJournal of the Science of Food and Agriculturees_ES
URL relacionadohttps://doi.org/10.1002/jsfa.1132es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of the Science of Food and Agriculture
Palabra clavefishes_ES
Palabra claverestructuredes_ES
Palabra clavetransglutaminasees_ES
Palabra clavesaltes_ES
Palabra clavetexturees_ES
TítuloLow-salt restructured fish products using microbial transglutaminase as binding agentes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorTéllez-Luis, SJ
AutorUresti, RM
AutorRamírez, JA
AutorVázquez, M
AutorTéllez-Luis, SJes_ES
AutorUresti, RMes_ES
AutorRamírez, JAes_ES
AutorVázquez, Mes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número9es_ES
Rango de páginas953-959es_ES
URL relacionadahttps://doi.org/10.1002/jsfa.1132
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen82es_ES

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